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Step 4Fry
Heat about 3/4" of canola, vegetable, or peanut oil in a heavy frying pan (I prefer cast iron) until quite hot. A bit of dry batter should bubble nicely.
Add the snake pieces one at a time to avoid dropping the temperature in the pan too quickly.
Use tongs to keep your fingers away from the sizzling hot oil, watch for dangerous splatters, and use a screen if necessary to prevent mess.
Turn the snake pieces just as the batter begins to turn golden- by the time it starts to brown the snake will be overcooked. There's not much meat on the bones, and the muscles are thin and lean. (Yes, we mostly overcooked ours, but it was still tasty.)
Add the snake pieces one at a time to avoid dropping the temperature in the pan too quickly.
Use tongs to keep your fingers away from the sizzling hot oil, watch for dangerous splatters, and use a screen if necessary to prevent mess.
Turn the snake pieces just as the batter begins to turn golden- by the time it starts to brown the snake will be overcooked. There's not much meat on the bones, and the muscles are thin and lean. (Yes, we mostly overcooked ours, but it was still tasty.)
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