Please don't take this the wrong way, but why would you want to deep-fried corned beef?
Are going to brine the brisket and then fry it rather than boil, as per traditional application? I'm thinking you would have to brine it because that hunk o' beef really needs a long slow cooking method like BBQ or braising.
I thought maybe they wanted to fry it already cooked, like slices in a breading or something. It is a very tough cut to try and do raw, I think it would be jerky once it was done.
I thought maybe they wanted to fry it already cooked, like slices in a breading or something. It is a very tough cut to try and do raw, I think it would be jerky once it was done.
That's why I asked.
Brisket certainly isn't a cut of beef you'd deep-fry raw. And if you've already cooked it, wanting to do something with the leftovers, deep-frying seems like it wouldn't be the ideal reheating method. IThat's just my opinion, it might work to bread it and deep fry
There was a big article in the food section of today's paper about the fine art of cooking corned beef. They said even though it's called a "boiled dinner", boiling is the last thing you want to do with a corned beef. They interviewed several of the places that specialize in it and they all agreed that braising was the best.
I'm afraid deep-frying c.b. doesn't sound very appetizing to me, no matter how it was prepared. I guess I'm a purist; I like mine plain with horseradish mustard on the side.
Speaking of deep-frying they also had an article about a local restaurant here that specializes in 'deep-fried everything'. You name it, they deep fry it. It must be BYOB.....bring your own Bromo.
I haven't. Be sure and let us know if you do try it. I would love to hear how it turns out. 
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