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Introduction: Fried liver is a simple yet flavorful dish that can be a comforting meal for any occasion. When cooked properly, liver can be incredibly tender and packed with rich, savory flavors. This recipe ensures a crispy exterior while keeping the inside delicate and juicy, making it a perfect addition to your cooking repertoire. Whether you're new to liver or a seasoned fan, this recipe will help you achieve the perfect fried liver every time.
Ingredients:
500g of beef or chicken liver (your choice)
1/2 cup of flour
1 tsp garlic powder
1 tsp onion powder
Salt and pepper to taste
1/2 tsp paprika (optional, for color and flavor)
2 tbsp butter or vegetable oil for frying
Fresh parsley or herbs for garnish (optional)
Instructions:
Prep the liver: Start by cleaning the liver, removing any membranes, and slicing it into bite-sized pieces. Make sure to pat it dry with a paper towel to ensure the breading sticks better.
Season the flour: In a shallow bowl, combine the flour, garlic powder, onion powder, salt, pepper, and paprika. Mix well to distribute the seasoning evenly.
Coat the liver: Dredge the liver pieces in the seasoned flour mixture, making sure they are fully coated. Shake off any excess flour to avoid clumping.
Heat the pan: Heat a large skillet or frying pan over medium-high heat. Add the butter or oil and allow it to melt and heat up.
Fry the liver: Once the pan is hot, add the liver pieces in batches, being careful not to overcrowd the pan. Fry for about 2-3 minutes on each side until golden and crispy, and the liver is cooked through.
Drain and serve: Remove the fried liver from the pan and place it on a plate lined with paper towels to drain any excess oil.
Serving and Storage Tips:
Serve your fried liver hot with a side of mashed potatoes, sautéed vegetables, or a fresh salad.
Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently in a pan or oven to maintain its texture.
For a different twist, serve the fried liver with a simple squeeze of lemon or a tangy dipping sauce.
Variations:
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