CookEat Recipe
Fried Mutton Testicle Strips
Mutton testicles boiled in salted water, trimmed, cut into thin strips and fried with a flour and egg coating.
Method
Steps
Step 1
Gather the ingredients: 400 g mutton testicles supplied and prepared for human consumption by a regulated butcher; Salt to taste; 40 g plain flour; 2 eggs, beaten; About 500 ml suitable frying oil, or enough for the pan; only part is absorbed; Water for boiling.
Step 2
Keep the prepared edible organs refrigerated until use. Place in gently boiling salted water and cook until firm and fully cooked through, checking for at least 74°C in the thickest part; allow about 15–25 minutes depending on size. Drain and cool just enough to handle safely.
Step 3
Make a shallow lengthwise incision and remove any remaining outer covering and attached epididymis. A professional supplier may already have removed them. Cut the edible tissue into thin strips about 5 mm thick and season with a little more salt.
Step 4
Coat the strips thoroughly with flour, shake off excess, then dip in beaten egg. Heat the frying oil to about 170°C in a suitable pan. Fry in small batches for about 3–5 minutes, turning, until golden and the egg coating and centre are fully cooked to 74°C.
Step 5
Drain briefly and serve hot. Keep raw-egg utensils separate from the cooked food; do not leave the boiled organs standing at room temperature between preparation and frying.
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