How To Fry Beef Liver

Author: Victoria Aly Time for reading: ~2 minutes Last Updated: August 08, 2022

CHAPTERS (Table Of Contents)

Fried liver is a tasty and nutritious dish that can be served with vegetable salad, mashed potatoes or rice. Everyone likes a tender and juicy liver, but many have noticed that some housewives have a tender and juicy liver, and some have a tough one.

How to fry beef liver in a pan

In order for the fried liver to please you and your loved ones with your taste, consider some of the nuances:

- for frying, choose a fresh, shiny liver with a slightly dense structure. When pressing on it with a finger, the hole should disappear very quickly;

- before work, be sure to rinse the liver and remove the film and bile ducts. If you do not do this, the liver will be bitter and hard;

- before frying, soak the prepared liver in milk. Time can vary from 1 to 3 hours. As a last resort, soak it in ice water. After soaking in milk, the liver will become softer and a specific smell will be removed from it;

- cut the liver into sufficiently thick pieces (thickness 1-1.5 cm). If you cut the pieces thinner, then the liver will not be juicy after frying;

- Put the liver in a well-heated pan with vegetable oil. When laying out the liver, the oil should sizzle. If you fry the liver in a pan that is too hot, it will burn on the outside, but remain raw on the inside. If you fry the liver in a pan that is not hot enough, then it will turn out dry and tasteless;

- the time of frying the liver depends on the size of the pieces. The best guideline in this matter is the color change of the product: as soon as the liver changes its color on a cut to half the thickness, then the liver should be turned over. Fry the liver on each side for about 1-2 minutes. Overcooked liver becomes tough;

- salt the liver at the end of frying or even after frying. The liver, previously seasoned with salt, will become tougher;

- check the readiness of the liver by piercing it with a sharp knife. Clear juice should come out of it. If blood is secreted from the liver, then the liver is not fried.

Recipes with Beef Liver

Ingredients:

Beef liver
Refined sunflower oil
Milk
Wheat flour
Salt

We will need:

Pan
Colander
Knife
Cutting board

How to fry beef liver step by step instructions with photos

Step 1

For work, we need beef liver - 500 grams, 1 liter of milk, sunflower oil - 6 tbsp. l., wheat flour - 5 tbsp. l., salt - 0.5 tsp., frying pan, knife, cutting board, colander.

Step 2

Wash the liver well.

Step 3

Remove the film and bile ducts from the liver.

Step 4

Soak the liver in milk for 1 to 3 hours.

Step 5

Cut into slices the thickness of a finger (approximately 1-1.5 cm).

Step 6

Roll each piece of liver in flour and shake off the excess. Put the pieces in a hot pan with vegetable oil. Fry for approximately 1-2 minutes (depending on the size of the pieces).

Step 7

As soon as the liver pieces change their color on the cut to half, turn the liver over to the other side and fry it until cooked (approximately 1-2 more minutes).

Step 8

Fried beef liver is ready.

How To Fry Beef Liver

CHAPTERS (Table Of Contents)

How to fry beef liver in a pan

How to fry beef liver step by step instructions with photos

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