How to make
For those who get their own snails after a rain, rather than buying them cooked and frozen:
The live snails are placed in a deep pot and closed with the lid and something heavy is placed on top of it so that the future dinner does not run away. The snails are left for 24 hours to clean themselves of what they have eaten.
Then they are taken out of the pot and one by one they are washed with cold water and put in a new vessel in which they will be cooked.
Cover them with slightly salted water and put them back on the stove with the lid closed. As soon as they are removed, they are taken out of the water and left to cool.
In the meantime, beat the eggs in a bowl with a little black pepper. In a plate, mix the corn and white flour. Garlic powder and cayenne pepper are also added to them. Grind the parsley very finely with your hands and put it in the same dish. Stir well to mix all the spices and their flavors.
In a second plate, put the breadcrumbs with a little salt and black pepper, rolling them well again. For an even more spicy effect, a little paprika can be added to the breadcrumbs.
As soon as the snails cool down, their shells are removed.
Heat oil in a pan. Roll the cleaned snails in the flour mixture, then dip them in the beaten eggs and finally roll them again, but this time in the breadcrumbs.
One by one, put them to fry in the heated fat for no more than a minute to a minute and a half. As soon as they are ready, take them out and put them on kitchen paper to drain the fat.
Finally, sprinkle them again very lightly with black pepper. Serve the snails in lemon and in the company of cold beer.
