Anthony Bourdain‘s best-selling memoir A Cook’s Tour actually features a chapter simply titled Haggis Rules wherein ol’ Tony shares his delight over Scotland’s much-beleaguered-everywhere-else but much-loved haggis.
In that particular chapter (quoted with a relish in a previous entry), he mentions that some Glasgow chippies [stalls or diners specializing in fish and chips, deep-fried Mars bars, and all manner of edibles that swam in a bath of boiling oil before being delivered unto inebriated or simply gluttonous customers] serve what is referred to as deep-fried haggis. It’s basically haggis molded into a tube, dipped into an all-purpose batter, deep-fried, and served with a drizzle of a sauce that remotely resembles Indian curry. Think German currywurst only gamier and more peppery.
I actually ended up making something along those lines when I added some leftover haggis to a batter I compounded from the seasoned flour and beaten egg I had left over from frying pork chops a while earlier. May I just say that, while not necessarily healthy, the end results were delicious: crispy, savory fritters that were absolutely meaty and rich-tasting. Perfect drizzled with some Dijon mustard in lieu of curry and paired with a pint of bitter (or a proper San Miguel pale pilsen – not that vaguely beerish swill known as San Mig Lite).
- 1/2 cup tinned haggis
- 1 egg, beaten
- scant 1/4 cup all-purpose flour
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons prepared Italian seasoning
- oil for deep-frying
Heat the oil in a wok or a large, heavy-bottomed saucepan. Whisk all the other ingredients together in a bowl till a sticky batter forms. Drop large spoonfuls of the batter into the oil and fry till golden-brown. Remove from the oil with a slotted spoon and drain on paper towels. Serve immediately.
Makes about six fritters.