Title: Rocky Mountain Oysters on the 1/2 Shell
Categories: Meat Entree Beef
Yield: 6 Servings
| 2 | lb | Calf testicles |
| 1 | c | Flour |
| 1/4 | c | Cornmeal |
| 1 | ts | Salt |
| 1 | ts | Black pepper |
| 1/2 | ts | Garlic powder |
| 1 | c | Buttermilk |
| 1 | tb | Cider vinegar |
| 1 | c | Red wine |
| 1 | qt | Peanut oil or corn oil |
| SAUCE |
| 1/2 | c | Heinz catsup |
| 1 | tb | Mayonaise |
| 3 | tb | Tabasco sauce |
| 2 | tb | Worcestershire sauce |
| 3 | tb | Lemon juice fresh squeezed |
Remove skin from each "oyster" and place "oysters" in a pan of salt water.
Be sure they are covered. Allow to sit for 1 hour then drain. Transfer the
"oysters" to a large pot. Add enough water to float the "oysters". Add 1
Tablespoon of vinegar. Parboil the "oysters", drain, rinse, and slice into
1/4" ovals. Sprinkle with salt & pepper. Mix the flour & corn meal then
dredge the "oyster" slices through this mixture.Dip into buttermilk then
re-dip into,the flour mixture, then dip into the red wine. Drop each
"oyster" into the pre-heated oil and deep fry until golden brown. Remove
from oil, drain, and serve. Mix the sauce ingredients and spoon over the
"oysters" or use as dipping sauce.