Classic Midwest Brain Sandwich

Ingredients

Pork brains

1 pound, soaked in milk

Milk

2 cups (for soaking)

Eggs

2, beaten

All-purpose flour

1 cup

Salt

1 teaspoon

Black pepper

1/2 teaspoon

Vegetable oil

for frying

Hamburger buns

4, for serving

Onions

1/2 cup, thinly sliced

Pickles

1/2 cup, sliced

Instructions

1. Soak the pork brains in milk for 2 hours to soften them. Drain and gently pat dry with paper towels.
2. In one bowl, beat the eggs. In a separate bowl, mix the flour with salt and pepper to create a seasoned coating.
3. Dip each brain in the beaten egg, allowing excess to drip off, then coat thoroughly in the flour mixture.
4. Heat a generous amount of vegetable oil in a frying pan over medium heat until shimmering.
5. Carefully place the coated brains in the hot oil and fry for about 5 minutes on each side, or until golden brown and crispy. Avoid overcrowding the pan; fry in batches if necessary.
6. Once cooked, transfer the fried brains to a plate lined with paper towels to drain excess oil.
7. Assemble the sandwiches by placing the crispy fried brains on the hamburger buns, topping them generously with sliced pickles and onions.