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Rocky Mountain Oysters (Calf Fries) |
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Rocky Mountain Oysters (Calf Fries) |
A testicle by any other name would taste just as sweet . . .
Montana tendergroin, bulls jewels, barnyard
jewels, or cowboy caviar. |
| Ingredients |
- 2 pounds bull testicles
- 1 cup flour
- 1/4 cup cornmeal
- 1 cup red wine
- Salt, pepper and garlic powder to taste
- Louisiana Hot Sauce
- Hog lard (cooking oil can be substituted)
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| Cooking
Instructions |
- Split the tough skin-like muscle that surrounds each
"oyster."
Tip: Use a sharp knife. You can also remove
the skin easily if the "oysters" are frozen and then
peeled while thawing.
- Set into a pan with enough salt water to cover them
for one hour to remove some of the blood and drain.
- Transfer to large pot. Add enough water to float
"oysters" and a generous tablespoon of vinegar.
- Parboil, drain and rinse.
- Let cool and slice each "oyster" into 1/4 inch thick
ovals.
- Sprinkle salt and pepper on both sides of sliced
"oyster" to taste.
- Mix flour, cornmeal and some garlic powder to taste in
a bowl. Roll each slice into this dry mixture. Dip into
milk. Dip into dry mixture. Dip into wine quickly (repeat
the procedure for a thicker crust).
- Place into hot cooking oil.
- Add Louisiana Hot Sauce to cooking oil.
NOTE: It will sizzle and
crackle some to be careful of splashing the hot oil!
- Cook until golden brown or tender. Remove them
from the hot oil with a strainer.
Tip: The longer they cook, the tougher they get.
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| Comments |
Goes great with cold beer. |
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