Deep-fried Sweetbreads is a traditional British recipe for a classic dish of prepared lamb or calf sweetbreads (thymus glands) that are breaded and deep fried. The full recipe is presented here and I hope you enjoy this classic British version of: Deep-fried Sweetbreads.
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Ingredients:
450g lambs' or calves' sweetbreads (thymus glands)
juice of 1/2 lemon
1 egg, beaten
200g (about) breadcrumbs, for coating
oil for deep frying
tomato slices and crisp-fried onion rings, to serve
Method:
Place the sweetbreads in a large bowl, cover with water and set aside to soak for 4 hours, changing the water several times. Drain the sweetbreads, transfer to a pan then cover with fresh water and lemon juice and bring to a boil. Simmer for 5 minutes then drain, transfer to a bowl of cold water and set aside until cold and firm. Remove the black veins and the skin then strip off any stringy unwanted tissues.
Press the sweetbreads well between absorbent paper to flatten and dry then slice before dipping in the beaten egg and coating in the breadcrumbs. Add oil to a wok or deep fat fryer. When the oil reaches 180°C add the breaded sweetbreads (you will need to do this in batches) and fry until golden (about 6 minutes). Drain and serve immediately, accompanied by tartare sauce or tomato sauce.
