German-Style Calves’ Brains is a delicious dish of sliced brains, coated in batter and deep-fried until crisp, served with lemon and parsley. Serve as a light lunch dish, or as first course.
1 lb. calves’ brains, soaked, skinned, poached and sliced
10 fl. oz. Fritter Batter I sufficient vegetable oil for deep-frying
1 tablespoon finely chopped fresh parsley
1 lemon, cut into wedges
3 fl. oz. olive oil
2 fl. oz. lemon juice
1 tablespoon chopped fresh parsley
1 teaspoon salt
½ teaspoon black pepper
In a medium-sized mixing bowl, combine all the ingredients for the marinade. Add the brains and turn and toss until the pieces are well coated in the marinade. Leave to marinate at room temperature for 1 hour. Transfer the brains to a strainer and discard the marinade. Set the brains aside.
Place the fritter batter in a large mixing bowl.
Dip the strainer containing the brain slices into the batter, making sure the brain slices are well coated.
In a deep-frying pan heat the oil over moderate heat until it reaches 360°F on a deep-frying thermometer, or until a small cube of stale bread dropped into the oil turns golden in 50 seconds. Transfer the brain slices to a deep-frying basket.
Fry the brains for 4 to 5 minutes, shaking the basket occasionally, or until they are crisp and golden brown. With a slotted spoon, remove the brains from the pan and drain them well on kitchen paper towels. Transfer them to a heated serving dish and serve them hot, sprinkled with parsley and garnished with the lemon wedges.