Rocky Mountain Oysters
When folks hear the words Rocky Mountain oysters, they usually do one of two things. They either wrinkle up their nose, or they get a grin because they know exactly how good they are.
Now before anybody gets nervous, let us just say this. Out on ranches and brandings, nothing went to waste. When you were working cattle, you used what you had and you fed the people who showed up to help.
That is exactly how Rocky Mountain oysters became part of western cooking.
They were not a novelty and they were not a dare. They were just practical frontier food that turned into a pretty tasty tradition.
I grew up around brandings where these were always cooked. Usually when the work was done and the cattle were taken care of, somebody would fire up a big pot of grease and the frying would begin.
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Preparing Rocky Mountain Oysters
Using a sharp knife, score the outer membrane and peel that skin away. Once it is removed, slice the oyster open and separate it into halves. From there, cut them into smaller pieces. Bite size pieces fry better and give you a good crispy coating.
Some old timers would cut them in half and throw them straight over the fire. I have seen that done plenty of times. But I prefer them sliced smaller so they cook evenly and get nice and crispy.
Tip:If the oysters are half frozen they will clean easier and slice more evenly.
Breading the Rocky Mountain Oysters
One thing I always like is a good crunchy coating.
A simple breading works best. Combine flour and cornmeal together to make a base. Add a little original seasoning, garlic powder, and a touch of ground mustard.
Crumble up some crackers and mix them in. Those cracker crumbs help give the oysters a really good crunch when they fry.
Put the breading mixture in a paper sack or bowl and shake the pieces gently so they coat evenly.
Tip: Do not drop a big handful of oysters into the breading all at once. Scatter them around so they coat evenly and do not stick together.
Fry 'Em Up
Heat oil to a 350 degrees. When the oil is ready, gently drop the oysters into the hot oil, making sure not to overcrowd the pot.
Let them fry until they turn a deep golden brown and the coating gets crispy. Move them around in the oil as they cook so they brown evenly on all sides.
Once they are finished, place them on a rack or paper towel to drain.
Go Ahead and Try Them!
Rocky Mountain oysters may sound unusual if you have never tried them, but they have been part of western ranch cooking for generations.
When they are cleaned right, seasoned well, and fried crisp, they make a great appetizer or snack around the fire.
And who knows. After one bite, you might start ordering them every time you see them on the menu.
At big brandings, frying Rocky Mountain oysters became part of the celebration after the work was done.
Big cast iron wash pots filled with hot grease would be set up outside. First potatoes would go in and fry. Then oysters. Sometimes fish followed after that.
People brought potato salad, pies, cakes, and homemade ice cream. Neighbors gathered around the yard and the whole thing turned into a big meal and a good time.
That is the way food worked on ranches. Hard work brought people together, and the meal afterwards was part of the reward.
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