Ingredients Jump to Instructions ↓

  1. 2 pounds bull or sheep testicles

  2. 1 cup flour

  3. 1/4 cup cornmeal

  4. 1 cup red wine

  5. salt

  6. black pepper

  7. garlic powder

  8. Louisiana Hot Sauce

  9. pure hog lard or vegetable oil

  10. With a very sharp knife, split the tough skin−like muscle that

  11. surrounds each "oyster." Remove the skin. Set "oysters" into a pan with

  12. enough salt water to cover them for one hour (this takes out some of

  13. the blood). Drain. Transfer "oysters" to large pot. Add enough water to

  14. float "oysters" and a generous tablespoon of vinegar. Parboil, drain

  15. and rinse. Let cool and slice each "oyster" into 1/4 inch thick ovals.

  16. Sprinkle salt and pepper on both sides of sliced "oyster" to taste.

  17. Mix flour, cornmeal and some garlic powder to taste in a bowl. Roll

  18. each "oyster" slice into this dry mixture. Dip into milk. Dip into dry

  19. mixture. Dip into wine quicky (you may repeat the procedure if a thicker

  20. crust is desired). Place each "oyster" into hot lard or oil. Add

  21. Louisiana Hot Sauce to lard or oil (go wild with it, buy watch out for hot splashes). Cook until golden brown or tender, and remove with a

  22. wire mesh strainer (the longer they cook, the tougher they get).


Send feedback