Steps

1. Put the animal in the refrigerator as soon as possible. You can also prepare it frozen. The flesh will remain intact and this will not affect the color of the skin.

2. Remove the skin from the snake. Cut off the head, tear off the skin and remove the organs from the carcass.

3. Rinse the meat. Cut it into pieces with a sharp knife or poultry shears. Cut between the ribs to avoid breaking them and make pieces of the same size. If you break the ribs, it may be difficult to remove them from the meat after cooking. Some people prefer to soak ready-to-cook snake parts in salted water for a day or two to remove remaining blood and gamey taste.

4. Dip the ends in a little egg white. You can also use milk. Then sprinkle them with pepper and cornmeal (or cornbread mix with a little more black pepper). Shake to knock off the excess pepper.

5. Heat the oil. Pour 2 cm of rapeseed, vegetable or peanut oil into a large frying pan and heat. Add the snake pieces one after the other, taking care not to drop the temperature in the pan too quickly. Use tongs to avoid bringing your fingers closer to the hot oil, watch for splatters and place a grid if necessary to avoid getting it everywhere. Flip the snake pieces as the batter browns. If it browns, the snake will already be overcooked. There's not much meat on the bones, the muscles are thin and lean.

6. Drain and let cool. Take out the snake pieces before they are overcooked. They will continue to cook even after you take them out of the pan. Place them on a paper towel and let cool.

7.Serve the pieces while still warm. Don't forget the napkins, it's a dish that is eaten with your fingers. Accompany with anything you would serve with fried fish.

8. Eat the snake. There should be a thin line of muscles on each side of the spine. It is the meatiest part of the animal. The ribs are firmly attached to the backbone, so you can scratch them with your teeth to get the bits of meat attached to them.