How to cook
You have to leave the snails (at least 100 of them) in a container with a lid and air holes for 2 days. Make sure they can't escape.
On the night of the 1st day, wash the snails with cold water, then return them to the container for the night (this way you'll easily remove all of their waste). The next day, wash them again and get ready to boil them.
Pour the water in a deep pot, wait for it to reach near boiling point, add the washed snails 1 at a time to boil until they're easy to remove from their shells.
The water will start to foam during the 1st 5 min. of boiling, so it's best to remove the foam.
After the snails have fully boiled, drain them, remove their shells and get rid of the intestine, leaving only the fleshy part.
Wash the snails, put them in a bowl, sprinkle with baking soda, stir well and add vinegar (eyeball it). Leave them to sit for 10 min., then wash them again with cold water, to get rid of the slime completely.
Now it's time to bread them:
Make the breading in a deep, 4 1/5 cups (1 L) container from 3 eggs, the beer and start to add flour until you get a sticky mixture, while also adding salt. Stir until homogeneous. The mixture needs to be like the kind used for fritters. Dip each snail in the mixture, then drop to fry in heated oil until golden.