Side Pannel
Rocky Mountain Oysters
Ingredients List
- 4 Lamb testicles
- 1 Egg, slightly beaten
- 1/4 c Olive oil
- Seasoned flour
- 2 tb Lemon juice
- 3 tb Whole milk
- 1 ts Tarragon
- 2 ts Peanut oil
- 1/4 c Butter
- 3/4 c Bread crumbs, sifted
- 1 c Curley parsley
- Tomato sauce
Directions
Preheat a deep fryer to between 400 degrees & 425 degrees. Place the
parsley in a deep frying basket & immerse in the deep fryer until the
hissing stops (1 to 2 minutes). Drain & set aside. Combine the lightly
beaten egg, whole milk & peanut oil, beating no more than needed to
blend (DO NOT LET THE EGG GET BUBBLY). Place in a shallow bowl. Place
the bread crumbs in another shallow bowl. Place the seasoned flour in
still another shallow bowl. Remove the loose outer skin from the
testicles. Remove the inner skin (CAREFULLY !). Soak the peeled
testicles in enough cold water to cover for about 3 hours,changing
the water at least three times during that period. Drain. Add cold
water to cover again. Bring to a boil. Reduce heat AT ONCE & simmer
for about 6 minutes. Drain again & plunge the cooked testicles into
COLD water. Let stand until cool. Cut across the testicles to make
1/3" thick slices. Combine the olive oil, lemon juice & tarragon as a
marinade. Marinate the testicles for at least 1 hour. Dry thoroughly.
Dip each slice in the shallow bowl of seasoned flour. Toss the
floured slices, one at a time, from hand to hand to shake any excess
flour off. Slide each slice through the egg mixture, making sure the
entire slice is fully coated. Allow excess egg mixture to drip off &
place in the bowl of breadcrumbs. Make sure each slice is completely
covered with breadcrumbs. Place the coated slices on a rack to dry
for at least 15 minutes. Saute the slices in butter in a skillet
until golden brown on all sides. Garnish with the deep fried parsley
& serve with tomato sauce.
parsley in a deep frying basket & immerse in the deep fryer until the
hissing stops (1 to 2 minutes). Drain & set aside. Combine the lightly
beaten egg, whole milk & peanut oil, beating no more than needed to
blend (DO NOT LET THE EGG GET BUBBLY). Place in a shallow bowl. Place
the bread crumbs in another shallow bowl. Place the seasoned flour in
still another shallow bowl. Remove the loose outer skin from the
testicles. Remove the inner skin (CAREFULLY !). Soak the peeled
testicles in enough cold water to cover for about 3 hours,changing
the water at least three times during that period. Drain. Add cold
water to cover again. Bring to a boil. Reduce heat AT ONCE & simmer
for about 6 minutes. Drain again & plunge the cooked testicles into
COLD water. Let stand until cool. Cut across the testicles to make
1/3" thick slices. Combine the olive oil, lemon juice & tarragon as a
marinade. Marinate the testicles for at least 1 hour. Dry thoroughly.
Dip each slice in the shallow bowl of seasoned flour. Toss the
floured slices, one at a time, from hand to hand to shake any excess
flour off. Slide each slice through the egg mixture, making sure the
entire slice is fully coated. Allow excess egg mixture to drip off &
place in the bowl of breadcrumbs. Make sure each slice is completely
covered with breadcrumbs. Place the coated slices on a rack to dry
for at least 15 minutes. Saute the slices in butter in a skillet
until golden brown on all sides. Garnish with the deep fried parsley
& serve with tomato sauce.
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