I love snails cooked in the shell with garlic butter and they have a period of "cleaning out" before being fit for consumption so I suppose slugs would have the same treatment!
The Recipe for SLUGS: Deep-Fried Slugs and Green Tomatoes
Look at the slugs before you kill them. Say "poor slugs", and "I'm sorry, but I hope you taste yummy." Then pick off any large pieces of dirt.
Drop slugs into a bowl with ½ vinegar, ½ hot water. Soak for 10 minutes or so to kill them and remove slime.
Rinse, then boil for about 3 minutes; change water.
Rinse, and boil again, until they stop producing slime. Stir well to separate slime from slugs, then rinse thoroughly. Slit along ventral side of each slug, being careful not to slice the organs, inside, and pull out the digestive gland (in posterior of slug), and any other organs that come out easily.
Turn slug inside out, cut a small slice into the inside of the mantle and slip out the shell. (I am sure we could eat this, but in the interest of education we took them out to examine.)
Show your amazing gutted slug to Pappa:
Rinse slugs again, cut into bite-sized pieces, and bread. We used eggs, and cornflour with a bit of salt, cumin, savoury, and garlic mixed in. We breaded halved green cherry tomatoes in the same way.
Deep-fry, until nice and brown! Then Eat!
They are like a cross between chicken and calamari. A bit like escargot! Certainly they are delicious, and the combination with green tomatoes is lovely!
ZXZ ZXZ
