Fried beef liver in batter

Step-by-step preparation

Cooking time: 40 mins

1. STEP 1

   

   Prepare all the necessary ingredients for the dish. You can use beef liver as fresh (which, of course, is preferable, such liver will be softer and tastier), but if you cook it from frozen, then you need to defrost it properly - put it in the refrigerator on the top shelf in the evening. This way the liver will defrost gradually. Take the liver in one piece.

2. STEP 2

   

   Wash the liver, dry and remove films. Rinse the internal ducts thoroughly to remove blood clots. The liver should only be washed in cold water, because the liver is very tender and hot water can cook the top layer. Such a liver turns from burgundy to brown and becomes rough on top. Cut the liver into slices no more than 5 mm thick. If you couldn’t cut it thinly, you can lightly beat the liver on both sides with a hammer.

3. STEP 3

   

   Prepare the batter. In a bowl, combine eggs, sour cream, salt and pepper.

4. STEP 4

   

   Shake everything with a fork or whisk until smooth.

5. STEP 5

   

   Add flour (it’s better to sift it, then it will combine with the dough faster and better) and mix again, breaking up all the lumps. If you stir with a whisk, the lumps are broken up more effectively. The result should be a batter of medium viscosity, which will not completely drain from the liver, but linger on it. The batter may turn out to be too liquid, then add another 1-2 tbsp to the batter. flour and stir thoroughly.

6. STEP 6

   

   Dip each piece of liver into batter on all sides. Heat vegetable oil in a frying pan and place the liver. Fry the liver for 3-4 minutes on each side until a golden crust appears on the batter. It is better to leave the thickly sliced ​​liver for another 2-3 minutes under the lid over low heat (if the stove is electric, then on a cooling burner).

7. STEP 7

   

   It is better to serve beef liver in batter, of course, hot and with any side dish. This is a very tasty dish and is a good replacement for liver pancakes. Bon appetit!

Comments on the recipe

pegama

28.10.2023

4.6

Consolidation! I also like this simple method - frying the liver in flour.

Maria

28.10.2023

4.6

Good afternoon!! Today we bought fresh beef liver. I usually make liver pancakes or stew, so I decided to cook something new. The recipe for fried beef liver in batter seemed very tempting. I cut the washed liver into pieces, trying, as indicated in the recipe, about 0.5 cm thick, but it turned out to be quite difficult.... The liver slides, it has a specific consistency... Some of the pieces I got were small in size, but of the appropriate thickness. To get rid of the peculiar liver smell, I soaked the chopped pieces in cold milk (so that the milk completely covered them) for about 40 minutes, stirring occasionally. I changed the composition of the batter slightly: instead of sour cream, I added a tablespoon mayonnaise and milk. I replaced some of the flour with corn starch (which makes the batter crispy). I used 3 tablespoons of flour. To prevent the batter from draining from the liver, I first breaded the pieces in flour, and then dipped them into the batter and took them out with two forks. I fried them in a cast iron frying pan. Initially, I covered it with a lid, when the bottom was browned enough, I turned it over. I put the finished fried pieces in a saucepan, covered with a lid. What can I say, it’s very tasty! To tell the truth, I am not a fan of liver; usually the eldest daughter asks me to cook the liver. And this dish is so tasty that the younger ones, who had never eaten liver, devoured it all at once. And when the eldest daughter came for more, there was nothing left... (As they say - in a large family, don’t open your mouth....). I didn’t even think that it would turn out so tasty, I only prepared 500 g, according to the recipe... And I left a piece of 500 g in the refrigerator - I’ll have to cook it again in the evening, since everyone liked it so much. According to this recipe, the liver turns out to be soft, not dry, very juicy and tasty. The batter is crispy and does not slide off the surface. I don’t know what the taste will be when cold, because... I ate everything instantly, I didn’t even have time to cool down. I’m taking it into my piggy bank, many thanks to the author!!!!

Alkina

28.10.2023

4.7

I was thinking about what to cook for the evening, now the problem is solved - liver in batter Thanks for the recipe

Anna

28.10.2023

4.7

Awesome liver in batter, the photos are really mouth-watering!!!