Fried Brussels Sprouts Recipe

Prep sprouts

Trim and halve the Brussels sprouts: remove any brown outer leaves, trim the stem end, and cut each sprout in half lengthwise so cut-side is exposed. If some are very large, quarter them so pieces are roughly uniform.

Dry thoroughly

Pat the halved sprouts very dry with paper towels. Excess moisture will cause oil to spit and reduce crispiness.

Heat oil

In a 10–12 inch heavy skillet (cast-iron recommended) or a medium saucepan, heat the vegetable oil over medium-high heat until shimmering and about 350°F (175°C) if using a thermometer. You should see gentle ripples in the oil but not heavy smoking.

Fry sprouts

Working in a single layer (do not overcrowd the pan), add the Brussels sprout halves cut-side down. Fry until the cut side is deep golden-brown and crisp, about 3–5 minutes. Flip and fry the rounded side just until browned, 1–2 minutes. Use a slotted spoon or tongs to transfer fried sprouts to a paper-towel-lined tray to drain. Repeat with remaining sprouts. If oil gets too hot, reduce heat slightly; maintain roughly 325–350°F for best color and doneness.

Season

While still hot, sprinkle the fried sprouts with the kosher salt and 1/2 teaspoon black pepper so seasoning adheres.

Make vinaigrette: In a small bowl or jar, combine 3 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar, 1 teaspoon garum (or liquid fish sauce), 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey, 1 minced garlic clove, 1/2 tablespoon fresh lemon juice, and 1/4 teaspoon black pepper. Whisk vigorously (or shake in a jar) until emulsified and smooth. Taste and adjust acidity or saltiness — garum is salty and umami-forward, so add more lemon or vinegar for brightness if needed.

If you prefer a milder garum note, start with 1/2 teaspoon and increase to taste.

Toss sprouts with vinaigrette: Place the hot fried Brussels sprouts in a mixing bowl. Pour the garum vinaigrette over them and toss gently to coat evenly. The heat will slightly wilt the sprouts and bloom the flavors.

Add Parmesan and garnish: Immediately scatter the freshly grated Parmesan over the dressed sprouts and toss once more so cheese melts slightly and adheres. Sprinkle chopped parsley if using and finish with a light dusting of flaky sea salt to taste.

Serve hot: Transfer to a warm serving plate and serve immediately so the exterior remains crisp. Leftovers will lose crispness but can be reheated in a hot oven or skillet to refresh.