Gésiers frits croustillants

Ingrédients

• 1kg/ 2pounds gizzards
• 1/2 medium onion
• 3 cloves garlic
• 1 tablespoon grated ginger
• Scotch bonnet or petite belle pepper as required
• salt as required
• 1/2 cup/ 60g flour
• 1/4 cup/ 27g corn flour
• 1/2 teaspoon curry powder
• 1/4 teaspoon grated nutmeg
• 1/8 teaspoon grounded white pepper (optional)
• salt and grounded black pepper as required
• 1 large egg (beaten)
• oil for deep frying

Préparation

1. 1

   Clean the gizzards very well making sure all the yellow lining is removed. (Most gizzards come with the yellow lining removed.)

2. 2

   Blend onion, garlic, ginger and scotch bonnet pepper together. Pour over gizzards and add salt. ( You can marinate overnight or continue to steam the gizzards).

3. 3

   Pour all the contents of the gizzard into a saucepan and place on fire. Cover and let it steam for 10 to 15 minutes till cooked through. Using a colander, drain the stock from the gizzard and spread it on a tray. (Do not discard gizzard stock, see notes).

4. 4

   Meanwhile, combine flour, curry, nutmeg, white pepper, salt and black pepper together, set aside. Beat one large egg in a bowl.

5. 5

   Take a gizzard, dip it into the flour to coat, dip in the egg and dip into the flour again. Put on a plate to rest and for the flour to well coat the gizzard. Do the same for all the gizzards till they are coated in the flour.

6. 6

   Heat oil in a deep fryer. You can test the oil is hot by placing the back of a wooden ladle in the oil. If the oil bubbles around it, start frying. Put the coated gizzards one at a time into the oil and fry till golden and crunchy. Remove from the oil and drain on tissues. Serve alone or with any dip of choice.