Prairie oysters with polenta crumbs and garlic mayonnaise

Prairie oysters with polenta crumbs and garlic mayonnaise

By
From
Meat
Serves
6
Photographer
Dean Cambray

For this recipe you can use lamb’s or pig’s testicles instead of bull’s testicles, depending on what your butcher can find for you. These only need to be poached for about 10 minutes, as they are smaller, and haven’t done as much work as those of the mighty bull!

Ingredients

Quantity Ingredient
3 sets bull’s testicles
salt
1 tablespoon white vinegar
1 egg
1/4 cup milk
plain flour
coarse polenta
vegetable oil, for frying
Aïoli, to serve
lemon wedges, to serve

Method

  1. Soak the testicles in very lightly salted cold water for 24 hours, to soften the outer skin. Drain and soak for 1 hour in fresh cold water to which you’ve added 1 tablespoon of vinegar. Drain again.
  2. Place the testicles in a large saucepan and cover with cold water. Bring to the boil slowly, skimming away any impurities that float to the surface. Lower the heat and poach very gently for 35 minutes. Turn off the heat and leave the testicles to cool down in the water. When cool enough to handle, use a small sharp knife to peel away the outer skin. Cover with a damp tea towel and refrigerate until ready to cook.
  3. Cut the cold testicles into slices about 1 cm thick. Whisk the egg with the milk in a shallow dish. Set up a little production line of 3 dishes containing plain flour, egg wash and an equal mixture of plain flour and polenta. Dip the testicle slices in the flour and shake off any excess. Dunk them into the egg wash and then in the flour-polenta mixture. Refrigerate for 15 minutes.
  4. Pour the oil into a heavy-based frying pan to a depth of about ½ cm. Heat until the oil sizzles, then fry the crumbed slices for 2–3 minutes until golden and crunchy. Serve hot from the pan with aïoli and lemon wedges.
Tags:
Meat
Adrian
Richardson
La
Luna
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