French Fried Liver

2004-09-23

When we were growing up my Mom would sometimes take the liver out of the debris and make fried liver. The taste is totally unique and goes great with a debris dish. As I got older, I realized that few people were even aware about frying the liver as a side dish.

Ingredients

  • 1 pound calf liver
  • 1/4 cup flour
  • 1/4 cup yellow cornmeal
  • 1 egg
  • 3 - 4 tbsp milk
  • 2 tsp salt (you may want to adjust to taste
  • 1 to 11/2 tsp red pepper

Directions

Step 1

Remove the membrane from the liver and snip out the veins with kitchen scissors. Cut the liver in 1 inch strips to 2x2 strips depending on your preference.

Step 2

Make an egg wash in a bowl by whisking the egg and milk together.

Step 3

In a separate bowl combine the cornmeal and flour with the salt and pepper seasonings.

Step 4

Dip the liver in the egg mixture and roll in the flour mixture.

Step 5

Fry liver in deep fat (360 degrees F) until browned. Drain on paper towels and serve hot.

Step 6

Or some more Nouveau Cajuns will marinate the liver in French Dressing 1/2 hour before cooking and coat the liver in bread crumbs.



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Kaplan, Louisiana Louisiana
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