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Deep-Fried Snapping Turtle
4 servings
Turtles are tough critters, and therefore their meat can be tough, too. Choose a turtle of no more than 10 pounds to help with this issue. Soaking in buttermilk adds flavor, but it is key to helping the tenderization process.
1 cup buttermilk
12 ounces boneless turtle meat, cut into 1 ⁄ 2-inch cubes
1 ⁄ 2 teaspoon kosher salt
2 cups vegetable oil or shortening
1 ⁄ 2 cup all-purpose flour
1 ⁄ 2 cup cornmeal
1 ⁄ 8 teaspoon ground cayenne pepper
1 teaspoon paprika
Salt and pepper, to taste
In a medium non-metallic bowl, pour the buttermilk over the turtle meat. Add the kosher salt, mix together, cover with plastic wrap, and refrigerate overnight.
Heat the oil in a large frying pan to 360 degrees and preheat the oven to 350 degrees. Strain the turtle meat and discard the buttermilk.
In a small bowl, combine the flour, cornmeal, cayenne pepper, paprika, and a pinch each of salt and pepper. Mix gently to combine all the ingredients.
Dredge the meat in the flour mixture. Shake off the excess flour and carefully place the turtle pieces in the hot oil. Fry until golden brown then turn the pieces to brown the other side. When all sides are browned, remove the pieces from the oil, place them on a baking sheet, and bake for 10 minutes. Season with additional salt and pepper, if desired, and serve. Any number of dipping sauces will work well with fried turtle; I like aioli or hot sauce with mine.
