Deep-Fried Brains - How To

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.