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Chef Gordon’s Deep-Fried Tarantulas

  • Time
  • Nov 24, 2015
  • 1 min read

“First I freeze the spiders—a humane way to dispatch them—then I remove the abdomen, which is basically a fluid-filled sac, and singe off the body hairs, using a butane torch. I dip them in tempura batter and drop in hot oil. The end result looks good and tastes even better. I served these to guests, including astronomer Neil deGrasse Tyson, at the 111th Explorers Club Annual Dinner at the American Museum of Natural History in NYC.”

David George Gordon, known as the Bug Chef, is author of the Eat-a-Bug Cookbook: 40 Ways to Cook Crickets, Grasshoppers, Ants, Water Bugs, Spiders, Centipedes, and Their Kin

 
 
 

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