Читать книгу The Hungry Cyclist: Pedalling The Americas In Search Of The Perfect Meal - Tom Davies Kevill - Страница 18

(Although the oysters I ate in Montana weren’t soaked in beer I’ve learnt since that the process of soaking them tenderises the meat.)

Serves 6

1kg fresh calf’s testicles * 2 cans beer 150g flour salt, garlic salt and freshly ground black pepper 3 egg yolks 240ml vegetable oil chilli sauce or a little chopped chilli

1 Using a sharp knife, split the tough skin-like muscle that surrounds each ‘oyster’ and remove the testicle from within.

2 Place the testicles in a deep bowl and cover them with beer. Leave to sit for at least 2 hours.

3 Now combine the flour with a pinch of salt and garlic salt and some black pepper and mix through. Remove each testicle from the beer and while still damp, dip in a little egg yolk and roll in the flour until well covered.

4 Heat the oil in a deep skillet or frying pan, seasoned with a little hot sauce or some chopped chilli. Drop in the oysters and fry them for a couple of minutes on each side until golden brown.

5 Leave them to cool on a bed of paper napkins and then enjoy them with a cold beer and a little chilli sauce for dipping.

* 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, which can be a bit of a mouthful.