Brains Fritters with a Tomato and Chilli Sauce

Preparation info

  • Serves


    • Difficulty


Appears in

The Carved Angel Cookery Book

By Joyce Molyneux

Published 1990

  • About

Again, a good contrast between the textures of the batter and the brains, with a gentle kick from the chillied tomato sauce. Make the sauce and batter in advance, but leave the deep-frying until the very last minute.



To make the batter, sift the flour into a bowl and make a well in the centre. Pour in the oil and add salt and pepper to taste, the parsley and 65 ml/ fl oz cold water. Mix well, gradually adding m