Ingredients:
2 pounds fresh testicles
1 cup floor
1/4 cup cornmeal
1 cup red wine
salt
black pepper
garlic powder
Louisiana Hot Sauce
cooking oil
Directions:
Split the tough skin-like muscle that surrounds each "oyster." (use a sharp knife) You can also remove the skin easily if the "oysters" are frozen and then peeled while thawing. Set into a pan with enough salt water to cover them for one hour to remove some of the blood and drain.
Transfer 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 slice into this dry mixture. Dip into milk. Dip into dry mixture. Dip into wine quickly (repeat the procedure for a thicker crust).
Place into hot cooking oil.
Add Louisiana Hot Sauce to cooking oil (it'll sizzle some, so be careful!). Cook until golden brown or tender, and remove with a strainer (the longer they cook, the tougher they get).
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