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Crispy Rattlesnake Coils
1 Rattlesnake; cut in strips
Salt & Pepper
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 re-flour 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.
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