2 pounds bull or sheep testicles
1 cup flour
1/4 cup cornmeal
1 cup red wine
Louisiana Hot Sauce
pure hog lard or vegetable oil
With a very sharp knife, split the tough skin−like muscle that
surrounds each oyster.” Remove the skin. Set “oysters” into a pan with
enough salt water to cover them for one hour (this takes out some of
the blood). Drain. Transfer “oysters” to large pot. Add enough water to
float “oysters” and a generous tablespoon of vinegar. Parboil, drain
and rinse. Let cool and slice each “oyster” into 1/4 inch thick ovals.
Sprinkle salt and pepper on both sides of sliced “oyster” to taste.
Mix flour, cornmeal and some garlic powder to taste in a bowl. Roll
each “oyster” slice into this dry mixture. Dip into milk. Dip into dry
mixture. Dip into wine quicky (you may repeat the procedure if a thicker
crust is desired). Place each “oyster” into hot lard or oil. Add
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
wire mesh strainer (the longer they cook, the tougher they get).