deep fried turtle
Oh, my gosh, now you've done it! I've been longing for good turtle for years. Used to go with my Grandfather to the Wapsi (Wapsipinicon) River in Iowa and help snag turtles. He packed them in dry ice and shipped them to restaurants in Boston. And also brought a lot home.
We didn't deep fry them but did dredge them in flour with salt and pepper and pan-fry them in a cast iron skillet with a bit of grease (bacon grease usually, as that was always in the grease cannister on the stove top, but any good oil would do).
I concur w/ Jane's family method. We did the same, but Grandma always put the turtle in the pressure cooker after frying to tenderize it even further. She then whipped up some savory gravy from the pressure cooker drippings. The end result was not crispy, but melt in your mouth tender.