The trick to cooking crumbed food is to keep the oil hot so the coating doesn't soak up too much oil.
4 sets lamb brains
1/3 cup plain flour
Pinch of black pepper
2 eggs, lightly beaten
1/3 cup fine dried breadcrumbs or finely crushed crackers
Vegetable oil, for deep-frying
Lime or lemon wedges, to serve
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Directions Preparation:20min › Cook:25min › Extra time:2hours20min › Ready in:3hours5min
Soak the brains in salted cold water for 2 hours, changing the water every 30 minutes. Drain them, carefully peel off the membrane with a sharp knife and swirl the brains in a sinkful of tepid water to remove any blood.
Place the brains in a saucepan, cover with cold water and add a little salt and lemon juice. Bring just to simmering point and simmer on very low heat for 15 minutes. Allow to cool in the liquid, then drain and pat dry on paper towels.
Cut the brains into bite-size pieces (but be careful not to make them too small), trimming off any gristle. Pat dry again, coat with the flour mixture, dip in the egg and roll in the breadcrumbs. Deep-fry until golden brown and serve with wedges of lime or lemon.
First time for us and loved these little pillows of lightness ,creamy subtle flavour enhanced with lemon and salt Yum however i did not do the soaking or peeling . mine were fresh so I placed in hot chicken stock , brought to the boil and cooked for 4-5 mins , drained on a plate , then followed the recipe realyyum - 05 Sep 2013