- 1 head of garlic, skin on
- 1 Tablespoon black peppercorns
- 1 bay leaf
- 1 Pound brains, (lamb, pork, or calf)
- 1 1/2 Cup all-purpose flour
- 2 eggs
- 1/2 Cup milk
- 1 Cup panko breadcrumbs
- 1 quart deep-frying oil
Fill a 2-quart pot with water and bring to a boil. Add the garlic, black peppercorns, and bay leaf, reduce heat slightly, and simmer for 15 minutes. Gently place the brains in the pot and simmer for 6 minutes. Using a slotted spoon, remove the brains and let cool. When the brains are cool, separate the lobes into 2-inch chunks.
Place the flour in a shallow dish. In a separate shallow dish, whisk the egg and milk together. Place the breadcrumbs in a third shallow dish.
In a large pot, heat the oil to 350 degrees. Dip each brain segment into the flour, then the egg (letting excess drip off), then coat each in breadcrumbs. Deep-fry the brains until golden brown and crispy, about 3 minutes. Remove from oil and drain on a paper towl. Sprinkle wit salt and serve immediately.