Salt and ground black pepper to taste
1 cup all-purpose flour
1/4 cup cornmeal
Garlic powder to taste
1 cup milk
1 cup dry red wine
Louisiana hot sauce to taste
Peanut oil for frying
With a very sharp knife, split the tough
skin-like muscle that surrounds each "oyster." Remove
the skin.
In a large bowl or pot, dissolve 1/2 cup
sugar and 3/4 cup kosher salt in 8 cups cold of water (water
should cover the "oysters); add the oysters; cover and let
set for 1 hour. Drain and rinse under cool water. Place "oysters"
back into the bowl or pot (which has been rinsed clean) and pour
enough milk over them to cover. Cover the bowl and let set for
another hour. Drain and rinse well under cool water. These two
steps help to draw the blood out. The milk-soak also helps to
draw out the saltiness.
Transfer "oysters" to a large
pot. Add the vinegar and enough cold water to cover "oysters".
Bring to a boil. Reduce heat immediately and simmer for about
6 minutes. Drain again and plunge the cooked "oysters"
into large bowl of ice water. Let stand until cool.
Slice each "oyster" into 1/4
to 1/3-inch thick ovals. Sprinkle with salt and pepper on both
sides to taste.
Place the milk in a shallow bowl. Mix
the wine and hot sauce to taste in a shallow bowl. In another
shallow bowl, combine the flour, cornmeal and garlic powder to
taste in a shallow bowl.
Dredge each "oyster" slice in
the flour mixture. Dip into milk, then into the flour mixture.
Dip into the wine mixture quickly. (Repeat procedure if a thicker
crust is desired).
Fry oysters in hot oil until golden on
both sides, being careful not to overcook the "oysters",
since the longer they cook the tougher they become. Serve hot.
Serves 8.
*Also known as calf fries and prairie oysters.
Lamb or turkey testicles may be used also.
