Brain Sandwiches
Submitted by kris
Old-school fried brain sandwiches: pork brains soaked, battered with egg and flour, and griddle-fried until crispy. A Midwestern regional classic served on a bun.
YIELD
1 servingsPREP
20 minCOOK
20 minREADY
40 minBefore you scroll past, hear this out.
Fried brain sandwiches are a genuine piece of American food history, rooted deep in the Midwest where nose-to-tail eating was just called Tuesday.
Pork brains get soaked in salt water, cleaned of their membrane, then mixed into a simple batter of egg, flour, and baking powder.
Fried on a hot griddle until golden and crisp on the outside, creamy and tender on the inside, they go straight onto a bun.
If you’ve ever been curious about offal cooking, this is one of the most approachable places to start.
Kitchen Tips
- Soak the brains in cold salt water to draw out impurities and firm up the texture before cooking
- Remove the membrane carefully; it peels off more easily when the brains are cold
- Adjust the batter consistency with small additions of flour or milk until it coats the back of a spoon
- Fry until well done all the way through and serve immediately while the crust is still crunchy
Ingredients
Directions
Soak brains in salt water a short time.
Cover with clear water and remove membrane.
Drain; beat in other ingredients with spoon. If too thin, add a small amount of flour; if too thick, add small amount of milk.
Fry on griddle until well done, turning once.
Serve on buns, of course.
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