This liver and onions recipe will delight liver lovers!
Quickly cook tender calf liver in bacon fat and serve with plenty of savory sauteed onions.
It’s just like mom used to make.
Alison Bickel
Once a month, my entire childhood, mom would serve us liver and onions for dinner.
I think it was the only dish in which whining was even remotely tolerated.
“Liver and onions, OH NOOOOO!”
Alison Bickel
was the hue and cry from the assembled kids.
Mom and dad never really forced us to eat anything.
But, if you didn’t like what was on the table, there was no alternative.
Alison Bickel
My parents worked hard enough to put food on the table, and we knew it.
It was for these quiet moments of culinary desperation that God invented ketchup.
Ketchup was the only thing that could save us from the overwhelming taste of liver.
Alison Bickel
And we poured it on.
The onions helped too.
I have been begging them for two years to make it again and they finally did tonight.
Alison Bickel
“I’m sure this will be a popular one for the website,” laughed my dad.
And you know what?
Much better than I remember it being as a kid, and without all that ketchup.
Alison Bickel
Tips To Make the Best Fried Liver
Two important points to remember when making liver.
First, use the most organic, free-range, antibiotic, hormone-free calf liver you’re able to.
As full of vitamins and nutrients that liver is, it also collects the bad stuff.
So, get beef that is as free of chemicals as possible.
Tips for Buying Calves Liver
These days, calf livers are sold already sliced.
They are rather flimsy and delicate and would be really hard to slice yourself without partially freezing them first.
Note that calves liver may be hard to find.
You may have to special order it from your butcher.
How To Remove the Metallic Taste of Liver
Worried about your liver having a strong taste?
Soak in milk or buttermilk!
Place the liver slices in a shallow pan and pour in enough milk to cover.
Refrigerate at least and hour or two.
Drain and pat dry before dredging in the flour.
The acid counterbalances the flavor of the liver.
Dredge the liver slices in the seasoned flour until completely covered on both sides.
Heat a large cast iron skillet on medium high heat.
Add a teaspoon of the bacon fat (or butter).
Saute the onions until translucent, a couple of minutes.
Remove onions from pan with a slotted spoon.
Set aside onto a serving dish.
Add the remaining 2 teaspoons of bacon fat (or butter) to the skillet.
Working in batches, if necessary, add the liver slices.
Fry until browned on both sides, no more than 3 to 4 minutes on each side.
Serve hot with sauteed onions (and ketchup on the side!
