Rocky Mountain Oysters (Wyoming)

If you thought this was a seafood treat, sorry to disappoint you. More of a dare than a snack. Wyoming is known for Rocky Mountain Oysters, or deep fried calf bull testicles. The breaded snacks are served alongside specialty gravies and sauces and have not gained much popularity outside of Wyoming.

2 lbs calf testicles
2 cups beer
2 eggs, beaten
1 ½ cups all-purpose flour, unbleached
¼ cup yellow cornmeal
sea salt
black pepper, freshly ground
vegetable oil

Garnish:
1 Tbsp. hot pepper sauce

With a very sharp knife, split the tough skin-like muscle that surrounds each testicle. Remove the skin (you can remove the skin easily if the testicles are frozen, then peel while thawing). Either leave whole or slice each testicle into approximately ¼-½" thick ovals.

Rocky Mountain Oysters: Place slices in a large pan or blow with enough beer to cover them; cover and let sit 2 hours.

In a shallow bowl, combine eggs, flour, cornmeal, sea salt, and pepper to make a wet flour dredge or closer to a batter consistency.

Remove testicles from beer; drain and dredge thoroughly in the wet flour dredge.

In a large, deep pot, heat oil to 375°F. Deep fry 3 minutes or until golden brown (will rise to the surface when done). Drain on paper towels.

Serve warm with your favourite hot pepper sauce.

Cook's Notes: Be sure to ask your butcher for calf testicles, not bull testicles. Calf testicles are the size of a walnut and are much more tender than the larger bull testicles. Use enough vegetable oil to fill your frying container halfway to the top (to allow for bubbling up and splattering) and to completely cover calf testicles while frying.