Pork brain.
The most noticeable characteristic of brain as a food item is its texture: there isn't any. If you've had uni (sea urchin roe), then brain has about the same consistency. If you haven't, the closest analogy I can think of is a wad of mucus. The flavor of brain is a mild porky taste, quite passable, but generally overshadowed by the texture and squick factor of eating brain.
Although sodium is probably the most important chemical in your brain, its concentration there is low. Brains need salt.
Small pieces of brain can be pan-fried, but will be difficult to pick up off the skillet. The internet tells me that boiling the brain is a common way to prepare it, though I did not try it myself. I would suggest chicken frying the brain:
breadcrumbs/cornmeal
salt
spices (Season-All or Tony Chachere's is nice, I'm a big all-in-one guy)
brain (duh)
The brain is juicy enough to hold the breading on by itself, but you may want to dip it in a milk/egg batter first if you're a traditionalist. Fry the breaded brain in a pan with oil for a few minutes. Cooked brain is whitish throughout, raw brain has very noticeable color variations: near the surface (pial) it'll be dark and pink, this is the grey matter, where the neuron cell bodies and the majority of synapses are. Below that it'll be white, this "white matter" is made entirely of myelinated axons, cranial highways of information.
Brain spoils quickly, so for best results make sure your supply is fresh, and eat up!
