A recipe for mountain oysters, also called praire oysters. - Submitted by Doug Murphy.
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
- 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.
Makes 6 to 8 servings.
*Peanut oil is best but pure hog lard is good too, vegetable oil will do also.
- 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.