Lamb Backstrap w. crumbed lamb's brains; mash, ratatouille.
You can crumb and fry literally anything; chicken, beef, fish, brains, potatoes and even pancakes:
This time, I'll stick on the savoury side and give you my (Alsatian) restaurant version of a schnitzel mix; instead of the ol' flour and egg, mix:
pinch of cumin
5g sea salt
pinch of freshly grated nutmeg
pinch of pepper
shot of cognac
20g dijon mustard
(don't be afraid to double the recipe if you think it's not enough)
Whisk all that together really well (especially watch out for powders that aren't mixed properly) - mixing it in an electric mixer is best if you can be bothered cleaning up after.
Coat your desired product in the mix, then into panco (Japanese) breadcrumbs and into the deep/shallow fryer. If you're not sure how hot the oil should be? if it sizzles when it enters the oil, it's good, if it's smoking, it's not.