Recipe - Crispy Rattlesnake Coils

1 Rattlesnake; cut in strips
Flour
Salt & Pepper
Crisco

PREPARATION Cut rattlesnake into 8" strips about 1/4" thick. Salt and
pepper lightly. Put flour into a container that can be covered. Add strips.
Shake. Refrigerate for about two hours. This will allow the flour to become
sticky and while the Crisco is heating in a deep fryer, pull the pieces
apart and reflour the pieces again. Add flour if necessary. When the
Crisco shortening is hot, add only enough snake strips so that all pieces
are covered by the hot grease. Fry until golden brown. Dump into a
container that has been prewarmed in the oven. Continue frying the rest of
the rattlesnake strips.

NOTE: The fried rattlesnake strips will appear to be coiled!

SERVING Use a basket lined with a cloth napkin. Add the fried, coiled snake
pieces. Cover with the napkin.

REMARKS Directions are duplicated from a restaurant in Phoenix, Arizona

Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of
Recipes from the Kitchen of Joyce and Clem Kohl

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini