Here’s a classic and simple Pan-Fried Liver Recipe—a traditional way to enjoy liver while keeping it tender and flavorful.
Ingredients (Serves 2–3)
- 1 lb (450g) liver (beef, calf, or chicken), sliced about ¼ inch thick
- 1 cup milk (for soaking, optional)
- 1 cup all-purpose flour
- Salt and black pepper, to taste
- 3–4 tbsp butter or oil
- 1 medium onion, thinly sliced
- Optional: 1–2 cloves garlic, minced
- Optional garnish: chopped parsley or lemon wedges
Instructions
- Soak the Liver (Optional but Recommended):
- Place liver slices in a bowl and cover with milk. Let soak 30–60 minutes to reduce strong flavor and make it tender.
- Drain and pat dry with paper towels.
- Prepare for Frying:
- Season liver slices with salt and pepper.
- Dredge lightly in flour, shaking off excess.
- Cook Onions:
- In a skillet, melt 1–2 tbsp butter over medium heat.
- Add sliced onions and sauté until golden and soft, about 8–10 minutes. Remove and set aside.
- Pan-Fry the Liver:
- In the same skillet, heat remaining butter or oil over medium-high heat.
- Add liver slices in a single layer. Cook 2–3 minutes per side—liver cooks quickly and should remain slightly pink inside for tenderness. Avoid overcooking, or it becomes tough.
- Combine and Serve:
- Return onions to the pan, mixing gently with liver.
- Serve immediately, garnished with parsley or a squeeze of lemon.
💡 Tips for Perfect Liver:
- Soaking in milk removes bitterness and keeps it tender.
- Avoid overcooking: liver should be slightly pink in the center.
- Serve with mashed potatoes, sautéed greens, or a simple gravy.
- Chicken livers cook faster (about 2 minutes per side) and are milder in flavor.
If you want, I can also give you a classic liver and onions with gravy recipe, perfect for a hearty dinner.
Do you want me to provide that version?
