Ingredients:
Method:
Pour the milk into a medium-sized bowl; add the scorpions and set aside while preparing the rest of the ingredients.
In a 12-inch skillet, melt the butter. Remove scorpions from the milk, allowing the excess to drain. Dredge the scorpions through the cornmeal one at a time. Shake off the excess flour.
Place the scorpions in the hot butter and cook until they are golden brown, about 2 minutes. Then turn the scorpions over and cook until done, about 1 minute.
Drain on paper towels. Sprinkle with lemon juice and chopped parsley and serve.
- 1 pint low-fat milk
- 8 frozen hairy scorpions or a similar species, thawed
- 1 cup of white cornmeal
- 2 tablespoons unsalted butter
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh parsley, chopped
Method:
Pour the milk into a medium-sized bowl; add the scorpions and set aside while preparing the rest of the ingredients.
In a 12-inch skillet, melt the butter. Remove scorpions from the milk, allowing the excess to drain. Dredge the scorpions through the cornmeal one at a time. Shake off the excess flour.
Place the scorpions in the hot butter and cook until they are golden brown, about 2 minutes. Then turn the scorpions over and cook until done, about 1 minute.
Drain on paper towels. Sprinkle with lemon juice and chopped parsley and serve.
