How to Fry Liver

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Liver can be fried either coated in seasoned flour or plain with nothing more than pepper if desired. The key is to have a hot pan with hot grease and to not overcook the liver, as this will make it tough.

Things You'll Need

  • Sliced liver
  • Cooking Oil
  • Large skillet with lid
  • Tongs or Spatula
  • Colander
  • Seasoned Flour (if desired)
  • Drain livers in a colander to remove any excess juices. Heat three to four tablespoons of cooking oil in a heavy skillet over medium high heat until hot.

  • Dredge livers in seasoned flour if desired. Seasonings can range from cracked pepper to exotic steak seasonings.

  • Sear both sides of the liver slices. Turn the heat down to a simmer and cover the skillet.

  • Allow the liver to cook for approximately 10 minutes for each 1/4 inch thickness of the slices.

  • Test for doneness by cutting through one slice at its thickest point. If no pink remains in the meat, the liver is done.

Tips & Warnings

  • A few slices of fatty bacon can be substituted for the oil. Simply fry the bacon crisp and remove before adding the liver to the skillet.
  • The distinctive taste of liver can be toned down a bit by soaking the liver in milk for an hour or more before cooking.
  • The brown bits left in the skillet can be turned into gravy by adding a few tablespoons of flour or cornstarch and water or milk.
  • Liver, as with all organ meats, is very rich in vitamins and taste. Liver is especially rich in Iron that is well absorbed and utilized by the body.
  • Liver should always be a bright red-brown out of the package. A green sheen on the surface may indicate that the liver is not fresh.

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