Fried Brains (Sesos Fritos)
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1-1/2 pounds lamb or calf brains, soaked 1 hour in cold water, changing the water twice, skin and membrances then removed (you need not refrigerate when soaking) 3 tablespoons mild vinegar or juice of 1 lemon salt and freshly ground black pepper to taste
2 large eggs, lightly beaten 1 cup cracker meal or fine bread crumbs vegetable or peanut oil for frying
1 tablespoon finely chopped fresh parsley 2 limes, cut into wedges, for garnish



1 Place the prepared brains in a medium-size saucepan with salted water to cover and the vinegar, and simmer over low heat, uncovered, 15 minutes. Drain, rinse in cold water, pat dry with paper towels, and allow to cool at room temperature.
2 Place the cooled brains in a nonreactive bowl, sprinkle with salt and pepper, and allow to stand, covered, at room temperature 1 hour. Cut into bite-size pieces. Drain, pat dry with paper towels, dip in the beaten eggs, and roll in the cracker meal.
3 In a large skillet, heat 2 inches of oil to 375 F, or until the oil sizzles when a piece of meat touches it. Fry the brains until lightly golden, and drain on paper towels. Transfer to a serving platter, garnish with the parsley and lime wedges, and serve hot.

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