Fried Pigs Brains

WARNING: NOT for the fainthearted or squeamish!

In Spain, our obsession for pigs isn’t limited just to its meat, we also enjoy other more “unconventional” parts such as the ears, tail, snout, trotters and their braiiiiins.

I don’t think brains are as popular as they used to be but if they are sold in the local supermarket it must be because there is still a market for them. Most people turn their noses up at the thought of eating brains but how can you judge if you haven’t even tasted them before. Yes, I understand how they could be perceived as rather disgusting and vile but they are surprisingly enjoyable; although it’s not something I could indulge in very often. I can only describe the taste as milky.

If you ever plan on having a Spanish themed night, you could try this as a tapa and I can assure you it’ll be a focal point of conversation among your diners. It will at least be a shock factor! And if you are after a shock factor you could also try making these for Halloween…muahaha

Ingredients

2 pig brains

Squeeze lemon juice

Pinch salt

1 egg, beaten

3 Tbsp. plain flour

Method

1 Carefully wash the brains in cold water and remove the outer membrane.

2 Place them in a pan of cold water, lemon juice and a pinch of salt and bring to a rolling boil. Remove.

3 Make a batter by combining egg and flour. Use this batter to drench the brains in fry in oil until golden brown.

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This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Annika at We Must Be Dreamers and the theme is HALLOWEEN.

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2 thoughts on “Fried Pigs Brains

  1. Oh wow! What an amazing recipe and I’m dying to try it! The question is…where to find pig brains in the United States. Hmm…might take a trip to the butcher shop and some begging, but this is on my list of things to try. Thank you for the truly inspiring and delicious looking recipe!

    Liked by 1 person

    • You are very welcome and I am glad I have inspired you! I don’t live in the United States but if you can’t find them in your local butchers, I’d recommend you to try a Latin American or Asian butchers as they tend to be more adventurous when it comes to offal.

      Liked by 1 person

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