Our good friend David George Gordon aka The Bug Chef has written many books. One of those books should be in your kitchen library right next to the Betty Crocker Cookbook. It is the ultimate bug-based cuisine lover’s tome, The Eat-a-Bug Cookbook.Click here to get your copy at Amazon.
“Gordon’s recipes are tasty and well chosen, as are the many informative slices of arthropod lore.”—Discover magazine
Here’s a recipe for Deep Fried tarantula Spider (sounds yummy!) from The Bug Chef’s own website. You can also hear his fascinating and fun interview with the Cricket Man on our Thanksgiving Special episode of our podcast. Click here.
Deep-Fried Tarantula Spider
(yields 4 servings)
2 cups canola or vegetable oil
2 frozen adult Texas brown, Chilean rose, or similar-sized tarantulas, thawed
1 cup tempura batter (scroll down)
1 teaspoon smoked paprika.
1.In a deep saucepan or deep-fat fryer, heat the oil to 350°F.
2. With a sharp knife, sever and discard the abdomens from the two tarantulas. Singe off any of the spider’s body hairs with a crème brûlée torch or butane cigarette lighter.
3. Dip each spider into the tempura batter to thoroughly coat. Use a slotted spoon or your hands to make sure each spider is spread-eagled (so to speak) and not clumped together before dropping it into the hot oil.
4. Deep-fry the spiders, one at a time, until the batter is lightly browned, about 1 minute. Remove each spider from the oil and place it on paper towels to drain.
5. Use a sharp knife to cut each spider in two lengthwise. Sprinkle with the paprika and serve. Encourage your guests to try the legs first and, if still hungry, to nibble on the meat-filled mesothorax, avoiding the spider’s paired fangs, which are tucked away in the head region.
1 medium egg
1/2 cup cold water
1/2 cup all-purpose flour
1/2 teaspoon baking soda.
1. To make the batter, beat the egg in a small mixing bowl until smooth. Slowly add the cold water, continuing to beat until evenly mixed. Add the flour and baking soda and beat gently until combined; the batter should be a bit lumpy.
2. Let the batter sit at room temperature while heating the oil.