Readers of earlier printings of my cookbook were treated to the sad tale of my failed attempt to acquire specimens of the world's biggest arachnid, the goliath bird-eating spider (Theraphosa blondi as the pièce de résistance of this recipe collection. Since then, I've had many opportunities to cook with lesser-sized tarantulas and have now replaced the original "hypothetical" recipe with the one on these pages. Although I am at times saddened to dispatch such charismatic and long-lived invertebrates in the name of bug cuisine, I console myself with the thought that most of the tarantulas I've acquired were otherwise destined to unsatisfying lives as classroom pets and lab research specimens.
Furthermore, let's face it: tarantulas make for a tasty and texturally satisfying meal. Here's why. Unlike heavily armored grasshoppers, beetles, and other land arthropods, tarantulas wear an outer layer of chitin that is comparatively thin and pliable. That's right: their eight muscular limbs are chewy, not crunchy. As such, the plentiful meat on one of these animals is more accessible and, hence, the makings for a savory spider soirée.
If, for my birthday dinner, I could order anything I wanted, I'd request a Maine lobster or a tarantula spider. Properly prepared, either would make an awesome celebratory entrée.
Incidentally, this particular recipe helped me best three other chefs in a series of round-robin eliminations, assisting me in bringing home the gold at the first-ever Big Bug Cook-Off, held in May 2011 at the Natural History Museum of Los Angeles County.
Ingredients
4 servings
Preparation
Step 1
In a deep saucepan or deep-fat fryer, heat the oil to 350°F.
Step 2
With a sharp knife, sever and discard the abdomens from the two tarantulas. Singe off any of the spider's body hairs with a crème brûlée torch or butane cigarette lighter.
Step 3
Dip each spider into the tempura batter to thoroughly coat. Use a slotted spoon or your hands to make sure each spider is spread-eagled (so to speak) and not clumped together before dropping it into the hot oil.
Step 4
Deep-fry the spiders, one at a time, until the batter is lightly browned, about 1 minute. Remove each spider from the oil and place it on paper towels to drain.
Step 5
Use a sharp knife to cut each spider in two lengthwise. Sprinkle with the paprika and serve. Encourage your guests to try the legs first and, if still hungry, to nibble on the meat-filled mesothorax, avoiding the spider's paired fangs, which are tucked away in the head region.
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Reviews (28)
Back to TopAbsolutely loved this recipe, i deep friend my pet spider and got stage 5 cancer from eating it, thank you for this recipe.
Anonymous
California, USA
8/17/2022
Fried spider is a regional snack in Cambodia. In the Cambodian town of Skuon (Cheung Prey, Kampong Cham Province), the vending of fried spiders as a specialty snack is a popular attraction for tourists passing through this town. Spiders are also available elsewhere in Cambodia — in Phnom Penh for instance — but Skuon, a market town on the highway 75 kilometres (47 mi) from the capital, is the centre of their popularity. The spiders are bred in holes in the ground in villages north of Skuon, or foraged for in nearby forestland, and fried in oil. It is not clear how this practice started, but some have suggested that the population might have started eating spiders out of desperation during the years of Khmer Rouge rule, when food was in short supply.The spiders are a species of tarantula called "a-ping" in Khmer, and are about the size of a human palm. The snacks cost about 300 riel each in 2002, or about US$ 0.08. One travel book identifies them as Haplopelma albostriatum, known colloquially as the Thailand zebra leg tarantula, and notes that the same species' common name has been the "edible spider" for more than a hundred years. The popularity of the dish is, however, a recent phenomenon, starting perhaps as late as the 1990s. The same book details a recipe: the spiders are tossed in a mixture of MSG, sugar, and salt; crushed garlic is fried in oil until fragrant, then the spiders are added and fried alongside the garlic until "the legs are almost completely stiff, by which time the contents of the abdomen are not so runny."The taste has been described as bland, "rather like a cross between chicken and cod", with a contrast in texture from a crispy exterior to a soft centre. The legs contain little flesh, while the head and body have "a delicate white meat inside". The abdomen is often not consumed however, as it contains a brown paste consisting of organs, possibly eggs, and excrement. Some people call it a delicacy while others recommend not eating it.In Mexico, tarantulas have been offered in tacos, with a serving of guacamole. However, Mexican law forbids the sale of many species of tarantula for human consumption, and vendors offering this delicacy have been shut down by the authorities.
Mateo David
Spanish, SP
4/27/2022
THIS LOOKS LIKE SOMETHING ONE OF THOSE SLIMY YELLOW-SKINNED, VIRUS SPREADING, SLANT EYED CHEENKS WOULD EAT
NUKE THE GEWKS 1945 STYLE
PEN ISLAND
1/7/2022
I was starving in my deadbeat boyfriends apartment, so I had to eat spiders, including tarantulas. This was absolutely delicious spiders, but I prefer them half raw, half cooked. This was so good, I recommend this to everyone!
Allvexed
Canada
12/31/2021
I thoroughly enjoyed snacking on my pet tarantula; Moby. Whom I deep-fried because I was peckish, don't worry.. I salted him with paprika. Loved the recipe, will use again :)
ilove_deepfried_tarantulas
Antarctica
7/15/2021
Tarantulas live 7-8 years and are in rapid decline around the west. In the past I would see hundreds. This year, only 2. LEAVE THEM BE.
Catosixtails
New Mexico
10/23/2018
Eeeewwwww gross!, eating insects at all is super weird, gross and stupid, yes Bear Grylls and Andrew Zimmern are gross and stupid... One real question... How do you get passed the carapace? That has to explode with all that chunky green alien goop... It must be a flavor/texture horror, unless your utterly insane- if that is the case, please stop posting insane and super grosa recipe that only other kooks are gonnna like... Chunky Green Alien Goop center.
Kay Mac
Los Angeles
7/6/2018
I have retardation, autism, crippling depression, and now I have cancer because of these spiders thxs
Boi69
CDHisthegrinch
1/23/2018
Righhhtttt..........
nastysuprise
Mpls
10/27/2017
Delicious. Would make again. Tastes like fried chicken, you can even feel the crunchiness in the legs. I would highly recommend this food to my family. Would most definetly make this again!
Anonymous
Candyland, CA
11/22/2016
The spider taste like bacon but I prefer the spider raw. this is a perfect appetizer for my son first birthday party. this is amazing but I prefer to take the fangs out with the abdomen. You don't have to go to the store I just sent out my 3 year old son with a bucket and he caught three spider the size of his face. he also caught a snake witch the recipe works better but you have to skin the snake. to skin z snake you have a to make a cut along the underside of the snake and peel the skin of also cut the head of the snake of. also don't listen to e I am not real
Anonymous
texas
10/3/2016
I have austio perosis!!! I have crippling depression because of eating a tarantula!!! I'm also gay
Anonymous
Seseme street
10/3/2016
Ok, so I have to say as a lifelong arachnophobe, I am going to buy a tarantula, off the disgusting bastard and fry its arachnid soul to a crisp, and then...eat it. I know it seems contradictory to say this since I am terrified of spiders, but the idea of killing and eating my arch nemisis is actually cathartic and empowering. I will be trying this and if I like it I may become a spider eater and then not fear
rowles442
Pennsyltucky
4/1/2016
Best tarantulas I've ever had!!!
ericsean
West New York, NJ
10/15/2015
Really Epicurious? Really???
cfe
Dallas Texas
8/15/2015
