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   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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