Fried Calf liver and onions
Yummy! This recipe is so good, if you didn't tell anyone it was liver they wouldn't know. I grew up on it and every once in a while I get a craving for it. This is how my mother taught me to make it!
Fried Calf liver and onions
Yummy! This recipe is so good, if you didn't tell anyone it was liver they wouldn't know. I grew up on it and every once in a while I get a craving for it. This is how my mother taught me to make it!
Cooking Instructions
- 1
Cover liver completely with milk, cover and let sit in the refrigerator for at least 3 hours. I let mine sit for 6.
- 2
Carefully drain all milk off liver. Set aside
- 3
Add all your seasonings to your flour. Set aside.
- 4
Melt 2 tbsp of butter to nonstick skillet and saute onions on medium high heat until softened and crispy on edges. Remove and set aside
- 5
Melt the rest of butter to pan. dredge liver in the flour mixture (be careful because it falls apart easily) and fry on medium heat for about 4 minutes on each side. You may have to cook in batches if using smaller pan, in that case just divide the butter for each batch.
- 6
When each side is nice and browned add onions back to pan and saute for a minute or so more. I like my liver and onions crispy! But you can make a gravy out of reserve from the pan.
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