Calf, Bull or Lamb fried testicles

Recipe

2 pounds  testicles* 2 cups beer 2 eggs, beaten 1 ½ cups all-purpose flour ¼ cup yellow cornmea1 Salt and ground black pepper to taste Vegetable oil** 1 tablespoon hot pepper sauce*  You can use Lamb. bull or calf testicles. Calf testicles are the size of a walnut and are more tender than the larger bull testicles. ** Use enough vegetable oil to fill your frying container halfway to the top (to allow for bubbling up and splattering) and to completely cover calf testicles while frying. With a very sharp knife, split the tough skin-like muscle that surrounds each testicle. Remove the skin (you can remove the skin easily if the testicles are frozen, then peel while thawing). Slice each testicle into approximately ¼- to ½- inch-thick ovals. Place slices in a large pan or blow with enough beer to cover them; cover and let sit 2 hours. In a shallow bowl, combine eggs, flour, cornmeal, salt, and pepper. Remove testicles from beer; drain and dredge thoroughly in the flour mixture. In a large, deep pot, heat oil to 375° F. Deep fry 3 to 4 minutes or until golden brown (will rise to the surface when done). Drain on paper towels.