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 Recipe submitted
by Doug Murphy.
Mountain Oysters
- 2 pounds bull testicles (sheep or turkey
testicles may be substituted)
1 cup all-purpose flour
1/2 cup bread crumbs
1/2 cup Parmesan cheese (freshly shredded is preferable but grated
will work)
2 large eggs
1 tablespoon milk
Seasonings to taste (I use a seasoning mixture made of equal
amounts of salt, onion powder, garlic powder, black pepper and
cayenne)
Louisiana Hot Sauce
Cooking oil*
- If you can't find them already cut and
processed, split the tough skin-like muscle that surrounds each
oyster lengthwise. Peel and discard the skin. Slice lengthwise
1/4 thick. Either run through tenderizer once or pound with meat
tenderizer.
- Soak oysters in a pan with enough salt
water to cover them for at least one hour (this takes out some
of the blood). Drain. Rinse.
- Soak oysters in a pan with enough milk
to cover them for at least one hour (this takes out more of the
blood and some of the saltiness). Drain. Rinse.
- Lightly sprinkle seasonings on both sides
of sliced oyster to taste.
- Put flour in a shallow dish.
- Put eggs in separate shallow dish and
lightly whip in milk.
- Put bread crumbs in a separate shallow
dish and thoroughly mix in Parmesan cheese and seasonings, to
taste.
- Dredge each oyster into flour, then dip
into egg mixture, and then dip into bread crumb/cheese mixture.
- Place into hot cooking oil and cook until
golden brown or tender (the
longer they cook, the tougher they get). Sprinkle with hot sauce
and eat. Chase with beer.
Serves 6 to 8.
Notes:
- Most people won't eat them again (if you
can get them to try them in the first place) if they had a bad
first experience with over- or under-cooked mountain oysters.
Practice will help eliminate bad experiences if you're doing
it for a first time sampler.
- Some people prefer to parboil oysters
before cooking. To do this, put oysters (before slicing) in large
pot with enough water to float oystersand a generous tablespoon
of vinegar. Parboil, drain and rinse. Let cool and then slice
each oyster and follow the tenderizing instructions.
- Remember, parboiling is partially cooking
so your final cooking time will have to be reduced to prevent
over-cooking. Reduced cooking time may not result in a golden
brown coating. I personally don't parboil - I prefer perfectly
cooked with a golden brown crust.
*Peanut oil is best but pure hog lard is
good too, vegetable oil will do also.
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