"What to do when you find a critter (snake) around the house that must be killed... And how to make sure it isn't a waste. Deep friend rattle snake appetizer is perfect served with chipoltle ranch dipping sauce."
Once snake has been skinned, gutted, and cleaned, cut snake into piece 4-6 inches long. Alternatively, you may choose to remove meat from bones in the same fashion one would do with rack of lamb for your more squeamish eaters. If using this method, your end product will resemble fried clams or in some cases, chicken nuggets, depending on size of snake.
Rinse pieces thoroughly before tossing in vegetable or peanut oil with salt, pepper, and cayenne/red pepper to taste. When snake is completely coated with oil and seasonings, toss in 1/4 cup of flour to coat lightly.
In a mixing bowl, combine dry ingredients (flour, corn meal, pepper, onion and garlic powders, cayenne). When mixed thoroughly, begin to add milk slowly. Then add 1/3 to 1/2 of the bottle of beer slowly while continuously mixing.
In the mean time, be preparing your deep fryer or frying pan to specified instructions on equipment. For this recipe (2-3 yr old snake with little meat) we used our fryer filled with peanut oil at 356 degrees.
Dump snake pieces into batter and coat generously. When oil is ready, place snake pieces into fryer one at a time for 3-5 minutes each (closer to 5 at 2250' elevation). Remove and place onto prepared plate with paper towels to absorb excess oil when pieces are golden brown.
Cool to acceptable temperature and enjoy!
(You can tell snake is done completely when it no longer has a silvery color to it when broken open/apart).