French Fried Liver

4 servings Prep: 15 m Cook: 10 m Total: 25 m Intermediate
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When we were growing up my Mom would sometimes take the calf liver out of the debris and make fried liver with a crispy cornmeal crust. 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

4 servings
  • 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 1-1/2 tsp red pepper

Step-by-Step Instructions

  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.
  2. Make an egg wash in a bowl by whisking the egg and milk together.
  3. In a separate bowl combine the cornmeal and flour with the salt and pepper seasonings.
  4. Dip the liver in the egg mixture and roll in the flour mixture.
  5. Fry liver in deep fat (360 degrees F) until browned, about 3-4 minutes. Drain on paper towels and serve hot.
  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.

Common Problems and Solutions

Q: Why is my liver tough and rubbery?

A: Overcooking is the main culprit. Liver should only be fried for 3-4 minutes until just browned. Also, make sure your oil is at the correct temperature (360°F) - if it's too cool, the liver will absorb grease and become tough.

Q: How do I remove the membrane without tearing the liver?

A: Use a sharp paring knife to gently lift the edge of the membrane, then peel it away with your fingers while holding the liver steady on a cutting board. Kitchen scissors work great for snipping out the veins.

Q: Can I make this without deep frying?

A: Yes, you can pan-fry in about 1/2 inch of oil in a heavy skillet, but deep frying at the correct temperature gives you the best crispy exterior while keeping the inside tender.

Tips and Techniques

Don’t skip removing the membrane and veins - they become very tough when cooked. For the best texture, make sure the liver is at room temperature before coating and frying, and maintain the oil temperature at 360°F throughout cooking.

Ingredient Substitutions

  • calf liver: beef liver or chicken liver
  • yellow cornmeal: all flour or all cornmeal
  • deep frying: pan-frying in 1/2 inch oil

Equipment Needed

  • deep fryer or heavy pot for deep frying
  • kitchen scissors
  • candy/frying thermometer
  • paper towels
  • two shallow bowls for breading

Historical Context

In traditional Cajun cooking, debris (a mixture of organ meats and trimmings) was a common economical dish. The liver was sometimes separated out and fried as a special side dish, creating a crispy-crusted delicacy that showcased the cook’s skill at using every part of the animal.