Deep Fried Beef Liver Cubes Recipes

ABSOLUTE BEST LIVER AND ONIONS

Steps:

• Gently rinse liver slices under cold water, and place in a medium bowl. Pour in enough milk to cover. Let stand while preparing onions. (I like to soak up to an hour or two - whatever you have time for.) This step is SO important in taking the bitter taste of the liver out.
• Melt 2 tablespoons of butter in a large skillet over medium heat. Separate onion rings, and saute them in butter until soft. Remove onions, and melt remaining butter in the skillet. Season the flour with salt and pepper, and put it in a shallow dish or on a plate. Drain milk from liver, and coat slices in the flour mixture.
• When the butter has melted, turn the heat up to medium-high, and place the coated liver slices in the pan. Cook until nice and brown on the bottom. Turn, and cook on the other side until browned. Add onions, and reduce heat to medium. Cook a bit longer to taste. Our family prefers the liver to just barely retain a pinkness on the inside when you cut to check. Enjoy!

DEEP FRIED BROWNED CALF LIVER

Steps:

• 1. Combine all the wet ingredients and beat very well, Add the liver that has been cut up to fit the pan.
• 2. Let the liver soak while you mix together the dry ingredients. Heat cooking oil until a piece of uncooked flour sizzles.
• 3. Cover the soaked liver in the flour mixture and fry the liver until almost done and add large cut up pieces of onion.
• 4. Finish browning the liver but remove the onion when it starts to turn brown...The fried liver should be a very dark brown but not burnt. Drain the liver on paper towels.

DEEP FRIED LIVER STRIPS

Steps:

• Cut liver into strips, 2-1/2 x 1/2 inch, and put into a bowl sprinkle with salt, oregano, and pepper. Add olive oil and lemon juice. Stir to coat liver. Cover and refrigerate for 2 hours or longer.Heat Crisco to 365° in a deep fryer.Remove liver from marinade. Fry several strips at a time in hot Crisco for 20 to 30 seconds or until brown. Serve immediately garnished with lemon wedges and parsley,

DEEP-FRIED BEEF LIVER CUBES

Steps:

• 1. Cut beef liver in 1/2-inch slices, then in 1/2-inch cubes. Cut celery in 1/2-inch sections and blanch. Slice onion. 2. Mince ginger root and combine with the soy sauce, sherry and salt. Add liver cubes and toss gently. Let stand 15 to 20 minutes, turning occasionally. 3. Drain well, discarding marinade. Dredge liver in flour to coat lightly. Meanwhile, heat oil. 4. Place liver in a wire basket or strainer. Immerse in oil until liver is light brown. Drain on paper toweling. 5. Heat remaining oil. Add sliced onion and celery. Stir-fry to soften slightly. Stir in sugar and remaining soy sauce. 6. Add deep-fried liver cubes. Stir-fry only to reheat. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

SOUTHERN FRIED LIVER 'N' ONIONS

Steps:

• 1. Pour about 1/2" to 1" canola oil into a heavy skillet (I use a cast iron chicken fryer). Turn heat to high. When oil is hot, add onions and sprinkle with sugar. Reduce heat to medium high and cook, stirring frequently until onions have lightly browned. Remove from pan and set aside.
• 2. Remove liver from package, wash. If pieces are large, cut in half. Mix flour, corn meal, salt and pepper in a shallow dish. Roll liver pieces in flour mixture.
• 3. In the same skillet that onions were caramelized in, add liver pieces a few pieces at a time so as not to overcrowd your pan. Brown well on both sides using medium to medium high heat. Transfer to plate and repeat with next batch.
• 4. Once all liver is browned, return to pan and top with onions. Reduce heat to medium and cook for about 3 to 5 minutes. Transfer to serving platter and arrange caramelized onions on top. Serve hot with your favorite veggies (I like to serve with mashed potatoes, sawmill gravy and green beans).

FRIED BEEF LIVER & ONIONS RECIPE - (4.1/5)

Steps:

• Heat a medium skillet over medium heat; then add 1/2 tablespoon margarine and 1 tablespoon oil to the skillet. When hot, add the onions and saute until tender and browned, stirring frequently so they don't burn. Transfer onions to a plate and season with a little salt and pepper; set aside. (I set them in the microwave until needed.) Place the flour into a rimmed plate or pan and season with a little salt and pepper (not too much since the liver will be salted after it is cooked). Coat liver with the flour mixture and set pieces aside on a plate. Heat a large skillet over medium-high heat, then add about 1/4 cup oil; when hot, add the liver and brown both sides, turning only once. (Do not overcook it or it will be dry and hard. Time will depend on thickness of liver.) Remove cooked liver to a serving plate and season with salt and keep warm. Continue frying any remaining liver, adding more oil, if needed. Serve liver warm, topped with the sauteed onions and side dishes of choice.. mashed potatoes, buttered white rice, green peas or beans, etc.