MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Rocky Mountain Oysters (Fried Bull Testicles)
Categories: Brrf, Breads, Citrus, Chilies
Yield: 4 servings

500 g (1 lb) fresh bull testicles
(- about 4); peeled. cleaned
250 ml Milk
2 ts Salt; divided
2 ts black pepper
1 ts Smoked paprika
1 c Plain flour
1 c Fine cornmeal
1 1/2 ts Garlic powder
Oil, lard or vegetable oil;
- for deep frying
Lemon wedges & hot sauce;
- for serving opt

Place the cleaned testicles in a bowl of milk with 1 tsp
salt. Refrigerate for at least 2 hours. This step draws
out any harshness and tenderises the tissue. Drain,
rinse and pat dry before proceeding.

Using a sharp knife, slice each testicle into 1 cm
rounds. If the pieces seem thick, gently press them with
your palm or a meat mallet to an even size. This ensures
uniform cooking and better crisping.

In one shallow bowl, combine the flour, remaining salt,
pepper, garlic powder and smoked paprika. In another,
mix the cornmeal. Keep a third bowl of water or whisked
egg if a stickier coating is preferred.

Dredge each slice in the flour mix, then dip briefly in
water or egg, followed by a coating of cornmeal. Set
aside on a wire rack and allow the coating to rest for
10 minutes. This helps prevent the crust from falling
off during frying.

Fill a deep pan or cast iron skillet with oil to a depth
of about 5 cm. Heat over medium to high until it reaches
180oC. You can test with a crumb of bread; it should
sizzle and brown in about 30 seconds.

Carefully lower the slices into the hot oil, a few at a
time. Fry for 3 to 4 minutes per side or until golden
and crisp. Avoid overcrowding the pan, which can reduce
the oil temperature.

Use a slotted spoon to transfer cooked slices to a plate
lined with paper towels. Let them rest a few minutes
before serving to finish cooking through and retain
crispness.

Serve hot, optionally with a squeeze of lemon and your
choice of dipping sauces such as hot sauce or mustard.
Some also enjoy them with a side of coleslaw or pickled
vegetables for contrast.

By: A. Pismo Clam

MAKES: 4 servings

RECIPE FROM: https://delishglobe.com

Uncle Dirty Dave's Kitchen

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