Fried liver with onions - 117 cooking recipes

Probably, many of us at some time in our lives have had to try a completely tasteless liver, which also chewed like rubber. Every now and then some housewife fails to fry liver and onions without dragging the eaters away by the ears. The fact is that liver is a delicate product, and it requires a special approach, especially when frying.

In this way it is similar to squid: if you overcook them, you will get tasteless rubber for lunch. The most important secret to cooking fried liver is not to let it sit in the pan for too long. If the product is thinly sliced, it only takes a few minutes over high heat (and in oil) to reach an edible state.

First you need to heat the pan. Add oil to it and heat it. Then lay out pieces of liver, cut into plates, strips or pieces. Fry them on all sides, turning them over with a spatula. Add the onion, cut into half rings, immediately after the meat so that it has time to turn golden.

If desired, the liver and onions can be rolled in flour or dipped in batter. It can be marinated for half an hour. Or soak in milk at the same time. This process will remove excess bitterness from the offal and make it juicier and more tender. This is recommended if the dish needs to be stewed before frying.

You can cook liver in this way not only in a frying pan, but also in a slow cooker. You can find many recipes for fried liver with onions, none of them will be repeated. Unlike meat, this dish cooks very quickly, making it an ideal contender for a family dinner. It also goes well with most side dishes.