FRIED LIVER RECIPES

Steps:

• 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.
• 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.
• 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.
• 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).

Steps:

• Peel the onions, rinse in cold water and slice into thin rings. Pluck apart in a bowl, knead well with salt with the hands. Approximately let sit for 10 minutes. Place the onions in a colander, rinse off thoroughly in cold water, drain well and pat dry with a kitchen towel. Rinse the parsley, shake dry, set some leaves for garnish aside and finely chop the rest. Mix together with the sumak.
• Rinse the cherry tomatoes, pat dry, cut into slices and season with salt and pepper.
• Cut the liver slices into 1 cm (approximately 1/2 inch) wide strips, cut them long in 2.5-3 cm (approximately 1 - 1 1//4 inch) pieces and roll in flour. Heat some oil in a pan and cook the pieces of liver until golden brown. Drain on absorbent paper and serve with the onion and tomato on plates. Serve garnished with parsley immediately.