1. Prepare the Liver
Clean the Liver: Start by removing the outer skin from the liver and cutting it into slices about 1 cm thick.
Flour Coating: Place 2-3 tablespoons of flour on a plate. Dip each liver slice into the flour, making sure they are lightly coated on both sides.
2. Fry the Liver
Preheat the Pan: Heat a frying pan over medium-high heat and add a bit of oil for frying.
Fry the Liver (First Batch): Once the oil is hot, place the first portion of liver slices in the pan. Fry on one side over high heat for 2 minutes, then flip and cook on the other side for another 2 minutes over medium heat. Once done, set the first batch aside.
Fry the Liver (Second Batch): Add the second portion of liver slices to the pan, repeating the process—2 minutes on one side, flipping, and 1 minute on the other side. Once both batches are fried, season with salt and pepper to taste.
3. Prepare the Onions and Butter Sauce
Cook the Onions: In the same pan, add sliced onions and cook them over medium heat until they become soft and golden brown.
Add Butter and Parsley: Once the onions are ready, add 50g of butter to the pan and stir constantly until the butter is melted and combined with the onions. Then, add the chopped parsley.
Combine the Liver: Return both portions of the fried liver to the pan and stir everything together. Let it cook for another 1-3 minutes to allow the flavors to meld. Remove from heat and set aside.
4. Fry the Potatoes
Heat the Oil: While the liver is resting, dice the potatoes and heat 100ml of oil in a separate frying pan over high heat.
Fry the Potatoes: Add the diced potatoes to the hot oil and fry over medium heat, stirring occasionally to ensure even cooking. Fry for about 10 minutes until the potatoes are soft on the inside and crispy on the outside.
Season the Potatoes: Once the potatoes are golden and crispy, remove them from the pan and place them on a plate. Sprinkle with salt and black pepper to taste.
5. Serve
Plate the Liver and Potatoes: Serve the buttery, onion-topped liver alongside the crispy fried potatoes for a complete and hearty meal.
Enjoy: This dish is best served hot, straight from the pan, to enjoy the contrast of the crispy potatoes and the tender liver.
Cooking Tips
Preparing the Liver: Removing the outer membrane of the liver before cooking helps prevent it from becoming tough. Make sure to cut the liver into uniform slices for even cooking.
Flour Coating: Lightly coating the liver in flour helps to create a nice crispy texture on the outside while keeping the inside moist and tender.
Onions and Butter: Cooking the onions until they are golden and caramelized adds a deep sweetness to the dish, which balances the rich flavors of the liver. Adding butter at the end provides a rich, silky finish.
Frying the Potatoes: To ensure the potatoes are crispy, make sure the oil is hot before adding the potatoes. Stir occasionally to cook them evenly.
Storage
Refrigeration: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat the liver and potatoes in a frying pan over medium heat or in the microwave.
Freezing: While it’s best to consume the liver fresh, you can freeze it in an airtight container for up to 2 months. Reheat it from frozen in a frying pan or oven.
Nutritional Facts (Approximate per serving)
Calories: 650 kcal
Protein: 38g
Fat: 45g
Carbohydrates: 38g
Fiber: 5g
Sodium: 800mg
Note: Nutritional values may vary based on portion sizes and specific ingredients used.
FAQs
1. Can I use chicken liver instead of beef liver?
Yes, chicken liver can be used as a substitute. It has a milder flavor and tends to cook a bit faster than beef liver, so adjust the frying time accordingly.
2. Can I use a different oil for frying?
Yes, you can use any high-heat oil for frying, such as canola, sunflower, or avocado oil.
3. Can I make this recipe ahead of time?
Yes, you can prepare the liver and potatoes in advance and store them in the refrigerator. However, they are best when served fresh, as reheating may cause the liver to lose some tenderness.
4. What can I serve with this dish?
This dish pairs well with a side of fresh salad, steamed vegetables, or even a light yogurt dip to complement the richness of the liver and potatoes.
5. How do I keep the liver from becoming tough?
Overcooking liver can make it tough. Fry the liver on high heat for a short time, and avoid cooking it for too long to maintain its tenderness.
ENJOY AND PLEASE SHARE THIS RECIPE WITH YOUR FAMILY AND FRIENDS FOR MORE EASY RECIPESTHANK YOU SO MUCH
