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Cuban-Style Deep-Fried Calf's Brains with Cumin and Lime (Sesos Fritos)

Cuban-Style Deep-Fried Calf's Brains with Cumin and Lime (Sesos Fritos)

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This is the answer to the brain problem. Brains are much beloved in Cuba, where they are prepared in many different ways. Deep-frying them, however -- and offering the crunchy morsels with a wedge of lime -- is the most popular method. We've taken this great dish a step further, by giving it the light taste of cumin. Once you get the deep-fried bits to the table, you might also want to consider adding a few drops of your favorite Caribbean hot sauce -- not a Cuban touch, but delicious nevertheless. This is an ideal pass-around starter for a night of Latin American dining adventure. Makes enough for 8 people as a pass-around starter

SKU 820-Recipe

8 Serves

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Ingredients:

1 pair calf's brains (about 3/4 pound)
3 tablespoons lime juice plus lime wedges for garnish
1 teaspoon salt
2 teaspoons ground cumin
1/2 cup flour
1/2 cup plus 2 tablespoons cold water
1 cup fine bread crumbs or cracker meal
1 quart vegetable oil for deep-frying
coarse salt for sprinkling the brains

Directions:

Soak the brains in cold water to cover for about 2 hours. Remove brains from water, and pull off as much of the delicate filament that surrounds them as you can.
Place brains in a small saucepan and cover with water (about 1 cup). Add the 3 tablespoons of lime juice and 1/2 teaspoon of salt. Bring to a simmer, then simmer very gently for 15 minutes. Remove brains from water and let cool.
When brains are cool enough to handle, cut them into bite-size pieces (each roughly 3/4 inch by 3/4 inch). Toss them with the remaining 1/2 teaspoon of salt and the ground cumin.
Place the flour in a bowl and slowly add the 1/2 cup plus 2 tablespoons cold water to it, making a medium-thick slurry. Dip the brains in the slurry, coating the pieces well, then roll the brains in the bread crumbs. Let stand for 5 minutes.
Heat the oil in a wok, deep-fryer, or large pot until it reaches 365 degrees. Drop the brains into the oil in 2 batches. Cook each batch until the pieces are very crisp and golden brown, about 4 minutes. Drain on paper towels, sprinkle with coarse salt, and serve immediately with the lime wedges. Pass hot sauce, if desired.