2 pounds bull testicles (sheep or Hog testicles may be substituted)
1 cup all-purpose flour
1/2 cup bread crumbs
1/2 cup Parmesan cheese (freshly shredded is preferable but grated will work)
2 large eggs
1 tablespoon milk
Seasonings to taste (I use a seasoning mixture made of equal amounts of salt, onion powder, garlic powder, black pepper and cayenne)
Louisiana Hot Sauce
Cooking oil*

If you can't find them already cut and processed, split the tough skin-like muscle that surrounds each oyster lengthwise. Peel and discard the skin. Slice lengthwise 1/4 thick. Either run through tenderizer once or pound with meat tenderizer.
Soak oysters in a pan with enough salt water to cover them for at least one hour (this takes out some of the blood). Drain. Rinse.
Soak oysters in a pan with enough milk to cover them for at least one hour (this takes out more of the blood and some of the saltiness). Drain. Rinse.
Lightly sprinkle seasonings on both sides of sliced oyster to taste.

Put flour in a shallow dish.
Put eggs in separate shallow dish and lightly whip in milk.
Put bread crumbs in a separate shallow dish and thoroughly mix in Parmesan cheese and seasonings, to taste.
Dredge each oyster into flour, then dip into egg mixture, and then dip into bread crumb/cheese mixture.
Place into hot cooking oil and cook until golden brown or tender (the
longer they cook, the tougher they get). Sprinkle with hot sauce and eat. Chase with beer.
Serves 6 to 8.

NOTES: Most people won't eat them again (if you can get them to try them in the first place) if they had a bad first experience with over- or under-cooked mountain oysters. Practice will help eliminate bad experiences if you're doing it for a first time sampler.

Some people prefer to parboil oysters before cooking. To do this, put
oysters (before slicing) in large pot with enough water to float oysters
and a generous tablespoon of vinegar. Parboil, drain and rinse. Let cool
and then slice each oyster and follow the tenderizing instructions.

Remember, parboiling is partially cooking so your final cooking time will
have to be reduced to prevent over-cooking. Reduced cooking time may
not result in a golden brown coating. I personally don't parboil - I prefer perfectly cooked with a golden brown crust.

*Peanut oil is best but pure hog lard is good too, vegetable oil will do
also.

Glenn, if you come visit I'll be sure to give you heapin,helping good platefull,,,