Fried Spiders #aaayyyeee

Fried Spiders



The method I use for fried spiders is very simple. The spider is actually a piece of white meat under the shell of a jumbo wild Gulf shrimp. You simply take your thumb and remove the meat and make sure it stays attached to the legs. I've been cooking spiders for many years and they are a delicious appetizer!

The ingredients for the dusting are as follows:

Potato Starch
Granulated garlic and onion
Pink Himalayan Sea Salt
Freshly cracked black pepper

I put all the ingredients in a paper grocery sack and shake them up and fry them in coconut oil.


Comments

Post a Comment

Popular posts from this blog

Clay's Seafood Gumbo #aaayyyeee

Image
Seafood Gumbo Southeast Texas Style ~ I have been on a mission since I was very young to taste and record the best family gumbo recipes handed down in southeast Texas. My mom had her mom's who had her mom's here in southeast Texas. Each generation did something a little different to suit the chef. I have made a point of eating gumbo at the finest seafood places in Texas and Louisiana. I have also read reviews and visited every place in New Orleans with a reputation for gumbo. I'm dead serious and there is one gumbo that stands above the rest! Let me be the first to say, I was never totally disappointed and always loved the various chef's take on this French Creole staple. Gumbo varies across the board. I have a Lady's Auxiliary Creole cookbook from the 60's and it is powerful tool to guide methods and flavors. Back then, pork fat ruled and it still does! Pork fat and roux are a marriage made in heaven. I like a dark, toasty roux which adds a nutty depth of f...
Read more

Tex-Mex food is good for the soul!

Image
Here in southeast Texas we take for granted the fact we enjoy the best Tex-Mex food in the world. Ask anyone who has been away from home very long what they missed the most and you will hear time and again the fact they can not wait to get their Tex-Mex fix. There is no place in the country where so many Tex-Mex restaurants doing Tex-Mex so well in so many different ways. It is truly incredible how long patronized restaurants put their signature on the basics. Family secret chili sauces smothering enchiladas are down right addicting. Many Tex-Mex restaurants have their own recipe to create ground beef in which they fill enchiladas, tacos, burritos, chalupas, tamales and taco salads. The old guard restaurants have been doing it well for decades. Patrons of these restaurants do not want them to change a thing. A discerning pallet will detect the slightest change. It is very possible to eat at different Tex-Mex restaurants for months and never have a bad meal. If you are like me, you have...
Read more

Southeast Texas a Culinary Smorgasbord

Image
From the time I was a baby I spent on my mother's hip watching her create fabulous dishes from the world over, I was bound to be a chef. Houston, Texas has a very diverse population including influences from Mexico, Louisiana, France, Italy, Greece, Asia, The Mediterranian, Africa, not to mention the old west. It was not uncommon to eat a dish influenced by different cultures every night of the week. Some of the various dishes are etouffée, sauce piquant, gumbo, fried okra, pecan-smoked shrimp, mesquite-smoked fish, pecan pie, chop suey, tender to the bone BBQ spareribs, ring of fire BBQ sauce, collard greens, green beans with ham hocks and almonds, Chappell Hill pinto beans, homemade potato salad, cracker pie, pot roast, fried chicken, whole fried turkey, boiled crawfish, tacos, enchiladas, tamales, burritos, fajitas, pico de gallo, smoked brisket, bbq'd corn on the cob, chili, just to rattle off some of my favorites. Houston, Texas has some of the finest restaurants in the wo...
Read more