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Fried Pig’s ears with Proper Tartare Sauce
This unusual dish is a must-try for those who are brave enough!
- Difficulty: moderate
- Prep Time : 10 mins |
- Cook Time : 10 mins
Ingredients
For the tartare sauce
2 – 3 gherkins, roughly chopped
1 tablespoon capers, roughly chopped
1 tablespoon of your favourite mustard
Half a red onion, very finely chopped
A handful of parsley, roughly chopped
Salt and pepper to taste
2 hard-boiled eggs, roughly chopped
For the ears
Vegetable oil for frying
A few cups of flour, in a bowl with some dried herbs
4 eggs, beaten
A cup or two of blitzed breadcrumbs
Lemon wedges for serving
Method
For the tartare sauce
Combine all of the ingredients. There’s not much more to it. Taste it to make sure you’re happy with the balance and add more of anything you fancy.
For the ears
Slice the ears into strips. Heat some vegetable oil in a deep pot. Meanwhile, toss the ears in the flour, then dip them in the egg and finally give them a good roll in the breadcrumbs. They are now ready for the sizzle.
Test if the oil is ready by dropping some of the batter mixture in to it. You want it to turn golden but not burn instantly. If you’re happy, carefully add the ears and cook in batches. Remove with a slotted spoon when they get some good colour on them and repeat until they’re all done.
Drain the ears on kitchen towel and serve in newspaper cones with plenty of coarse sea salt sprinkled over the top. A wedge of lemon and a bowl of the tartare sauce for dipping finishes it off.
