How to fry lamb brains in a thick crust

Ingredients.

• Whole lamb brains, 1 pound. They are only seen once (and used for this recipe) in the halal butcher section in Tesco.
• Clarified butter, 4 tbsp.
• Egg, 1.
• Flour, 3-4 tbsp
• Breadcrumbs, 3-4 tbsp. Because I do not have any breadcrumbs, I've prepared them by myself from a small piece of very old, dried bread.
• Any pale vinegar, I do prefer cider vinegar, 2 tbsp.
• Bay leafs, 1-2 leaves.
• Black peppercorns, ¼ tsp.

Soak brains in the cold water with 1 tbsp of vinegar for about 1 hour. Clean them after soaking from large blood vessels.

Prepare breadcrumbs from the dried bread loaf, or just use ready made one from the shop.

In a large bowl, add 1.5 litres of boiling hot water to brains, add 1 tbsp of salt, 1-2 bay leafs and ¼ tsp. of black pepper corns. And leave until the water chilled down.

Remove brains from the water. Preheat non-stick frying pan at medium-low heat and melt the butter (or add the oil). Beat egg in a deep plate. Coat brains into flour, egg and breadcrumbs and send them to frying pan.

Fry, occasionally turning until ready on medium to low heat. Be careful, to cook them completely and do not burns the crust.

Serve and enjoy by unusual taste and tenderness of this fried offal.