I got the hankerin to fry up some frog legs first of all, cuz you know what? I had to do some good ol' frog stitchin on that first diamond. You all do be knowin what frog stitchin are don't ya? You know..."Rip it, Rip it, Rip it". Yep. I be better at frog stitchin than I be at any other kind of stitchin. I mean my name should be "Hillbilly Tonya--Frog Stitcher Extraordinaire" (I liked that name so much that I done made me a little button. You can steal it ifn ya want to.)
But then whilst I were a frog stitchin away, I thunked about each of you all, and I realized you uns be pure ol high class peoples. Some simple vittles o' frog legs just are not proper for the likes of you. So I picked you out a recipe saved for rare, special occasions. Somethin' that we here in the hills are Nuts about, I hope that you all be enjoyin a batch of these on your next big dinner occasion.
Recipe courtesy of Food.com
- 1Split the tough skin-like muscle that surrounds each "oyster" (use a sharp knife). You can also remove the skin easily if the meat is frozen and then peeled while thawing.
- 2Soak in a pan of salt water one hour; drain.
- 3Transfer to a large pot and add enough water to float the meat.
- 4Add the vinegar to the pot.
- 5Parboil, drain and rinse.
- 6Let cool and slice each oyster into 1/4 inch thick ovals.
- 7Sprinkle salt and pepper on both sides of sliced oyster to taste.
- 8Combine flour, cornmeal and some garlic powder to taste.
- 9Roll each slice into flour mixture.
- 10Dip into milk.
- 11Roll again into flour mixture.
- 12Dip into wine.
- 13(repeat the procedure for a thicker crust).
- 14Fry in hot oil or fat seasoned with the bottled hot sauce to taste (be careful, it will sizzle when you add the hot sauce); fry until golden brown.
- 15Drain on paper towels.
- 16Serve with cocktail sauce if desired.
Read more: http://deep-fried.food.com/recipe/rocky-mountain-oysters-28386#ixzz1oCG44