Rocky Mountain oysters can be cooked in a skillet instead of deep fried. Slice thin, brown quickly, and serve with a bright cabbage slaw for balance.

Ingredients

• 1 lb beef Rocky Mountain oysters, peeled and sliced
• 1 cup milk or salted water for soaking
• 1 egg, beaten
• 1/2 cup almond flour or fine cornmeal
• 1 tsp smoked paprika
• Sea salt and black pepper
• 2 Tbsp beef tallow or avocado oil
• Cabbage slaw and lemon wedges for serving

Directions

1. Soak slices 30 minutes, then pat dry.
2. Dip in egg, then coat lightly with almond flour or cornmeal seasoned with paprika, salt, and pepper.
3. Heat tallow or oil in a skillet over medium-high heat.
4. Cook 2 to 3 minutes per side, until browned and cooked through.
5. Serve with cabbage slaw and lemon.