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Rocky Mountain Oysters

No recipe image available.Also called 'calf fries', 'prairie oysters', etc., this novelty cowboy fare is popular in parts of the American West and Western Canada where cattle ranching is prevalent.

Recipe Ingredients:

2 pounds bull testicles*
1/2 cup granulated sugar
3/4 cup kosher salt
8 cups cold water
1 heaping tablespoon white vinegar
Salt and ground black pepper, to taste
1 cup all-purpose flour
1/4 cup cornmeal
Garlic powder to taste
1 cup milk
1 cup dry red wine
Louisiana hot sauce to taste
Peanut oil for frying

Cooking Directions:

  1. With a very sharp knife, split the tough skin-like muscle that surrounds each "oyster." Remove the skin.
  2. In a large bowl or pot, dissolve 1/2 cup sugar and 3/4 cup kosher salt in 8 cups cold of water (water should cover the "oysters); add the oysters; cover and let set for 1 hour. Drain and rinse under cool water. Place "oysters" back into the bowl or pot (which has been rinsed clean) and pour enough milk over them to cover. Cover the bowl and let set for another hour. Drain and rinse well under cool water. These two steps help to draw the blood out. The milk-soak also helps to draw out the saltiness.
  3. Transfer "oysters" to a large pot. Add the vinegar and enough cold water to cover "oysters". Bring to a boil. Reduce heat immediately and simmer for about 6 minutes. Drain again and plunge the cooked "oysters" into large bowl of ice water. Let stand until cool.
  4. Slice each "oyster" into 1/4 to 1/3-inch thick ovals. Sprinkle with salt and pepper on both sides to taste.
  5. Place the milk in a shallow bowl. Mix the wine and hot sauce to taste in a shallow bowl. In another shallow bowl, combine the flour, cornmeal and garlic powder to taste in a shallow bowl.
  6. Dredge each "oyster" slice in the flour mixture. Dip into milk, then into the flour mixture. Dip into the wine mixture quickly. (Repeat procedure if a thicker crust is desired).
  7. Fry oysters in hot oil until golden on both sides, being careful not to overcook the "oysters", since the longer they cook the tougher they become. Serve hot.

Serves 8.

*Lamb or turkey testicles may be used also.