&quot;Deep-Fried Tarantula Spider,&quot; from &quot;The Eat-a-Bug Cookbook&quot; 2 cups canola or veggie oil 2 frozen adult Texas brown, Chilean rose, or similar-sized tarantulas, thawed1 cup tempura batter1 teaspoon smoked paprikaHeat oil to 350 degrees in a deep saucepan or fryer. Sever and discard tarantula abdomens with a sharp knife. Singe off any spider hairs with crème brulee torch or cigarette lighter. Dip spiders in tempura batter and thoroughly coat. Use slotted spoon or hands to make sure each spider is spread-eagled (so to speak) and not clumped together, before dropping in hot oil. Deep-fry spiders one at a time, until batter is lightly browned, about 1 minute. Remove spider from oil and place on paper towels to drain. Use a sharp knife to cut spiders in half, length-wise. Sprinkle with paprika. Writes Gordon: &quot;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.&quot;Recipe and photo reprinted with permission from &quot;The Eat-a-Bug Cookbook&quot; by David George Gordon, Ten Speed Press, 2013.  Photo: -