Fried Liver
Ingredients
Directions
Prepare
If using beef liver, boil it until tender before slicing.
Cut the liver into half-inch slices and remove the outer skin and veins.
Cook
Dredge the slices in cornmeal.
Fry the dredged liver in hot fat until golden brown.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Liver
- Is the main protein, cooked to a tender interior and a crisp golden exterior.
- Cornmeal
- Forms a coating that browns and crisps in the hot fat.
The step that matters
Frying the dredged liver in hot fat. Liver cooks quickly and turns tough and dry if overcooked. Hot fat sears the cornmeal coating to golden brown while the inside stays tender, so the slices should be removed once browned.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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