Recipe: Deep Fried Scorpion – Ento Nation

Pictured: Deep Fried Emperor Scorpion. Photo by Roc Wieler.

Deep Fried Scorpion


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


Using a sharp knife, remove and discard the stingers and venom glands from the tips of the scorpions tails.

Pour milk into a medium-sized bowl; add scorpions and set aside.

In a 12-inch skillet, melt butter.

Remove scorpions from milk mixture, allowing the excess to drain off.

Dredge scorpions in cornmeal, one at a time. Shake off excess.

Place scorpions in hot butter and cook until golden brown (approximately two minutes), turn and cook a minute more, until done.

Drain on paper towels.

Once plated, sprinkle with lemon juice and salt.

Source: Entomophagy Wiki

H/T Taste of Bugs


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