What Hogwild said. They're better if cooked more to the sauteed end of frying, and without a heavy batter coating. They're exquisite done in garlic butter just plain, no coating. That assumes fresh wild-caught, not farm-raised in China.
Taste? They have a fine texture, finer than chicken meat, with a mild, subtle flavor. You can tell any reptile or amphibian meat by a faint almost metallic aftertaste that comes from being cold-blooded. If you've had snake, lizard, or gator you know what I mean.
