Kinman's Rocky Mountain Oysters
Makes 10 to 14 servings:
Prep Time: 15 min.
Marinate Time: 2 hrs.
Time: 3 to 5 min.
- 2 - pounds Rocky Mountain
Oysters (calf testicles*)
- 2 - cups
- 2 -
- 1-1/2 - cups all-purpose
- 1/4 - cup yellow
and ground black
pepper to taste
pepper sauce (optional)
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
Rocky Mountain Oysters are frozen, then peel while thawing).
Slice each Rocky Mountain Oyster into approximately 1/4-
to 1/2-inch-thick ovals. Place Oyster slices in a large pan and pour enough beer to
cover them. You want to cover and let sit 2 hours. In a shallow bowl, combine eggs, flour, cornmeal, salt,
Remove Rocky Mountain Oysters from beer; drain and dredge
thoroughly in the flour mixture. In a large, deep pot, heat oil to 375 degrees F. Deep fry
3 minutes or until golden brown (will rise to the surface when
done). Drain on paper towels. Serve warm with your favorite hot pepper sauce.
* 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
Old West Facts
Rocky Mountain Oysters is a well-known novelty dish in
parts of the American West and the Canadian Prairies where
cattle ranching is prevalent and castration of young animals
is common ("prairie oysters" is the preferred name in Canada,
where they may be served in a demi-glace, not deep-fried).