Fried Brains

Ingredients

• 1 whole Lamb's brain (Or 1/2 calf's brain)
• 4 cups Cold water (For cleaning)
• 4 cups Fresh water (For boiling)
• 0.25 medium Onion (Roughly chopped)
• 0.25 tsp Salt (To taste)
• 1 tbsp Vinegar (White or apple cider vinegar)
• 3 sprigs Parsley stems (Fresh)
• 1 tsp Olive oil (For seasoning)
• 1 tsp Lemon juice (Freshly squeezed)
• 1 tbsp Parsley (Freshly chopped)
• 0.5 cup All-purpose flour (For coating)
• 1 large Egg (Beaten)
• 2 tbsp Olive oil (For frying, or lard/butter)

Instructions

1. 1Place the lamb's brain in a saucepan with cold water. Change the water every hour for a couple of hours, until the brains are thoroughly cleansed.
2. 2Put the cleansed brains in another saucepan with fresh water, onion pieces, salt, vinegar, and parsley stems. Bring to a boil, then immediately remove the saucepan from the heat.
3. 3Remove the brains from the water and place them onto a napkin to dry slightly. Cut them into four pieces and place these pieces onto a plate. Season with olive oil, lemon juice, and chopped parsley.
4. 4Roll each piece of brain in flour, then dip in the beaten egg, ensuring they are fully coated.
5. 5Heat olive oil (or lard/butter) in a frying pan over a moderate heat. Fry the brain pieces for 7-8 minutes, turning occasionally, until golden brown and cooked through.
6. 6Serve immediately while hot. Garnish with extra parsley or lemon wedges if desired.