How to make
For this delicious beer appetizer, whole snails are washed. They are put in a pot. They are put on the stove until they are scalded.
Only the muscle /the crawling part of the snail/ is cut. Soak with vinegar and wash very well.
Crack the eggs in a bowl. Beat them. Add the beer and stir. Gradually add the flour, stirring constantly.
The aim is to reach a mixture density slightly thicker than that of a pancake batter. It is flavored with black pepper. It is mixed.
Pour more oil into the saucepan to heat it up. Each of the snails is dipped in the Pate a Frire breading and fried on both sides.
Breaded Snails with a crispy breading.
Strain onto kitchen paper to remove the fat.
Snails with Pate a Frire are a great garnish for a cold beer.
