Panko-crusted Year of the Snake bites with jalapeño tartar sauce recipe

      • 1 rattlesnake, skinned and cut into 1-inch pieces
      • 2 cups panko breadcrumbs
      • 2 large eggs, slightly beaten
      • 1 tablespoon Cajun seasoning
      • 2 tablespoons olive oil
      • 1/2 cup reduced-fat mayonnaise
      • 1 tablespoon plus 1 teaspoon dill pickle, chopped
      • 1 tablespoon capers
      • 2-1/2 teaspoons fresh lime or lemon juice
      • 2 teaspoons fresh jalapeño, seeded and chopped
      • 1/8 teaspoon fresh parsley, chopped
      • Tabasco sauce to taste
      • Salt to taste


    1. Mix the mayonnaise, dill pickle, capers, lime juice, jalapeño, parsley, Tabasco and salt in a small mixing bowl. Cover with a lid or plastic wrap and refrigerate while you’re making the rattlesnake.
    2. Preheat the oven to 475 degrees F. Line a baking sheet with aluminum foil and spritz with cooking spray.
    3. Pour the beaten eggs into a shallow bowl and season it with salt and pepper. In another shallow bowl, toss the panko with the Cajun seasoning and the olive oil.
    4. Dip the rattlesnake nuggets into the egg first, then into the panko and press lightly to ensure complete coverage. Set the breaded pieces on the baking sheet.
    5. Bake for 12 to 15 minutes or until lightly browned (because snake sizes vary, so may cooking times. Make sure it’s fully cooked.).
    6. Serve hot with the jalapeño tartar sauce.