Deep Fried Scorpion

Ingredients

• 8 hairy desert scorpions, or similar species, thawed

• 1 pint low fat milk

• 1 cup white cornmeal

• 2 tablespoons unsalted butter

• 1 tablespoon fresh lemon juice

• 2 tablespoons fresh flat-leaf parsley, chopped

  

Directions

1. Using a sharp knife, remove and discard the stingers and venom glands from the tips of the scorpions tails. 
2. Pour milk into a medium-sized bowl; add scorpions and set aside. 
3. In a 12-inch skillet, melt butter.
4. Remove scorpions from milk mixture, allowing the excess to drain off.
5. Dredge scorpions in cornmeal, one at a time. Shake off excess.
6. Place scorpions in hot butter and cook until golden brown (approximately two minutes), turn and cook a minute more, until done.
7. Drain on paper towels.
8. Once plated, sprinkle with lemon juice and salt