Fried Lambs' Brains
Serves: 4 to 6
Follow this easy and straight-forward recipe for golden and crispy Fried Lambs' Brains.
Ingredients
- 6 lambs brains
- sea salt
- 2 eggs, lightly beaten
- 300 g (2-3 cups) plain flour, (all-purpose flour)
- sea salt
- white pepper, freshly cracked
- vegetable oil, for deep-frying
Instructions
To Prepare the Lambs Brains
- Soak the lambs' brains in a large bowl of cold water for 1-2 hours to remove the excess blood.
- Carefully separate the lobes by removing the white central cortex in the middle.
To Poach the Lambs Brains
- Bring a large pot of water to the boil and season it with some sea salt.
- Use a slotted spoon to carefully poach the brains in the simmering water for 3-5 minutes. You don't want to cook it completely, but just long enough for the brains to firm up and become easier to handle.
- Use a slotted spoon to remove the brains to a plate lined with kitchen paper and allow to cool.
To Fry the Lambs Brains
- Fill a large pan with enough vegetable oil for deep-frying (about 5cm or 2 inch depth) and heat to about 180°C/350°F.
- Dip the poached brains in the beaten egg and lightly coat with some flour which has been seasoned with salt and pepper.
- Deep-fry the brains in batches for about 5 minutes each, or until they turn lovely and golden.
- Drain on some kitchen paper and sprinkle over some sea salt flakes.
- Serve immediately.
Kitchen Notes
- OVEN & STOVE TEMPERATURES
All recipes on this website have been tested on an induction stove and/or with a conventional oven (i.e. an oven without fan). All recipes on this website use temperatures for a conventional oven, unless otherwise mentioned. Convection ovens (i.e. fan-forced ovens) are typically 20°C/70°F hotter than conventional ovens, but please check your manufacturer’s handbook. - CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.