French Fried Liver2004-09-23
- Course: Side Dishes
- Prep Time : 30m
- Cook Time : 10m
- Ready In : 40m
- Add to Recipe Box
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.
- 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
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.
Make an egg wash in a bowl by whisking the egg and milk together.
In a separate bowl combine the cornmeal and flour with the salt and pepper seasonings.
Dip the liver in the egg mixture and roll in the flour mixture.
Fry liver in deep fat (360 degrees F) until browned. Drain on paper towels and serve hot.
Or some more Nouveau Cajuns will marinate the liver in French Dressing 1/2 hour before cooking and coat the liver in bread crumbs.