CookEat Recipe
Fried Calves' Brains
Calf brains briefly boiled, lightly breaded and fried, served on a folded napkin with lemon quarters and parsley.
Method
Steps
Step 1
Use three pairs of fresh raw calf cerebral brains from cattle known to be under 30 months old, supplied for human food through a lawful inspected source and eligible under local rules. Keep chilled at 4°C or below until preparation. Wash in running cold potable water for thirty minutes, containing splashes and keeping other foods away. Remove blood and sinews and drain well.
Step 2
Bring two quarts water to the boil with one teaspoon salt and half a gill vinegar. Plunge the brains into it and boil slowly for two minutes. Drain and split in two lengthwise.
Step 3
Proceed immediately: lightly roll in flour, dip in beaten pasteurized shell egg and lightly roll in fresh bread crumbs.
Step 4
Heat sufficient refined canola oil for deep frying. Arrange the coated portions in a frying basket and fry for six minutes, or until nicely golden. Before lifting, check each portion with a food thermometer: it must reach at least 71.1°C. Continue the same frying as needed to reach this temperature.
Step 5
Lift out and drain well. Dredge half a teaspoon salt over the portions. Arrange on a dish lined with a folded napkin, decorate with six lemon quarters and a little parsley greens, and serve promptly.
Cooked it? Rate it.
Cooked 0 times