Here’s a delicious recipe for deep-fried cow brains.
Deep-Fried Brains Recipe
from The Whole Beast by Fergus Henderson
INGREDIENTS
1 head of garlic, skin on
4-5 black peppercorns
1 bay leaf
fresh herbs like parsley and thyme
1 pound brains (lamb, pork, calf, or goat)
all purpose flour
2 eggs
1/2 cup milk
1 cup panko bread crumbs
1 quart vegetable oil for deep-frying
kosher salt
PREPARATION
Bring a 2 quart pot of water to simmer and add in the garlic, peppercorns, and herbs. Simmer for 15 minutes. Then gently lower the brains into the pot and simmer for 6 minutes. Remove the brains with a slotted spoon and let cool. When the brains are cold and firm, cut the lobes into 2 inch chunks.
Meanwhile, prepare 3 bowls: In one of them put the flour, in another put the egg whisked with milk, and in the third put the breadcrumbs.
Heat the oil to 350°F. Roll each brain segment in flour, then coat it in the egg mix, then coat it in the breadcrumbs. Deep-fry the breaded brain nuggets until they are golden brown and crispy, about 3 minutes. Drain on paper towels, sprinkle with kosher salt, and serve immediately.
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