How To Turn Cow Brains Into A Delicious Fried Snack

This video will either gross you our or make you hungry. Tough to know until you watch it. But after we ate raw brains, we had to judge them cooked.

Here is a video of how to make Deep-Fried Brains

1. Here it is, step by step. First, get some brains.

The best way to do this is contact a local butcher and ask them to special order them. As we discovered in our raw brain taste test, there are several animals with palatable brains including pigs, goats, lamb, and calves. The brains in this video are calf and were purchased from Pat LaFrieda.

2. At this point, if you are crazy like our editor Gavon, you could eat them raw.

See that video here.

But we are absolutely not going to recommend that.

3. Instead, bring a pot of water to simmer and add salt, garlic, peppercorns, and herbs. Simmer for 15 minutes.

4. Gently lower the brains into the pot and simmer for 6 minutes.

5. Remove the brains with a slotted spoon and let cool.

6. When the brains are cold and firm, cut the lobes into 2 inch chunks.

7. Try to make them evenly sized so they will cook at the same rate.

8. 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. Roll each brain segment in flour, then coat it in the egg mix, then coat it in the breadcrumbs.

9. Deep-fry the breaded brain nuggets until they are golden brown and crispy, about 3 minutes.

10. Drain on paper towels, sprinkle with salt, and serve immediately.

We fried five different animals brains.

Goat, lamb, pig, calf, and chicken.

11. Calf tasted the best.

Very creamy.

Deep-Fried Calf Brains

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 calf brains

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.