French Fried Liver
2004-09-23- Course: Side Dishes
- Prep Time : 30m
- Cook Time : 10m
- Ready In : 40m
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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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