Fried Brain Medallions

4 servings Prep: 10 m Cook: 8 m Total: 18 m Intermediate
5.0/5 (1)
Fried Brain Medallions
Many may be turned off by the thought of this dish but this is absolutely a delicacy. Is not sucking crawfish heads considered a delicacy? These tender beef brain medallions are dredged in seasoned corn flour and fried until golden and crispy on the outside, creamy inside.

Ingredients

4 servings
  • 1 beef brain
  • 3/4 cup corn flour
  • Garlic powder to taste
  • Salt and pepper to taste
  • 2-4 tbsp lard, oil, or bacon grease for frying

Step-by-Step Instructions

  1. Handle brain gently. With whole brain on cutting board and a very sharp knife in hand, slice brain in half along natural divide. Turn halves long way and slice into 1/4" thick pieces.
  2. Heat grease in shallow pan to moderate heat (medium to medium-high).
  3. Season the corn flour with garlic powder, salt, and pepper to taste (or leave unseasoned if you prefer).
  4. Gently dredge brain slices in the corn flour and fry in one layer until golden brown and slightly firmed, about 3-4 minutes per side. Flip once carefully.

Common Problems and Solutions

Q: Why are my brain slices falling apart when I flip them?

A: Brain tissue is very delicate. Make sure your oil is at proper temperature (medium to medium-high) so a crust forms quickly, and use a thin spatula to flip them gently. Don't move them around too much—let them cook undisturbed until the first side is golden.

Q: How do I know when they're done?

A: They should be golden brown on the outside and slightly firm to the touch, but still creamy inside. They cook quickly—about 3-4 minutes per side. Overcooking will make them rubbery.

Tips and Techniques

Handle the brain very gently throughout the process as the tissue is extremely delicate. Make sure your pan and oil are at the right temperature before adding the brain slices—too cool and they’ll absorb grease and fall apart, too hot and they’ll burn before cooking through.

Ingredient Substitutions

  • corn flour: regular all-purpose flour or cornmeal
  • lard or bacon grease: vegetable oil or butter

Equipment Needed

  • Sharp knife
  • Cutting board
  • Shallow frying pan or cast iron skillet
  • Spatula

Historical Context

Brain was a prized delicacy at traditional Cajun boucheries, where families would gather to butcher hogs and cattle, making use of every part of the animal. Organ meats were often reserved for the most experienced cooks who knew how to prepare them properly.