Cut the meat from the calf’s head into strips and cook in the soup vegetables (with water with the lid closed ) for an hour and a half.
For the beer batter, place the ingredients in the order listed in a small baking bowl and mix with a whisk until the batter is smooth.
Turn the pieces of calf’s head in the beer batter to the other side and bake in the deep fryer until they take on a bit of color. Then cool and toast a second time until they are nice and golden brown.
Serve with a salad dressing and crusty bread.
(*) You don’t have to buy a whole head, you can order boneless pieces from the butcher as well.
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