bacon fried liver
(1 rating)
When I was a kid I was always anemic and my mother was always trying to get me to eat liver. I hated it. As a young mother I became anemic again and was told to eat liver. In desperation I tried fixing it many ways but this is the one I was able to tolerate the best. Now I actually eat it voluntarily using this recipe. My kids even liked it when they were growing up and still eat it this way.
(1 rating)
yield
4 serving(s)
prep time
10 Min
cook time
15 Min
method
Stove Top
Ingredients For bacon fried liver
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1 lbcalves liver
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2eggs beaten with a little water
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1sleeve crushed saltine crackers
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1 cbacon drippings
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salt and pepper to taste
How To Make bacon fried liver
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1Rinse the calves liver under cold running water. Cut out any tough areas (Usually where the veins run through the liver.)
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2With a very sharp knife slice the liver into thin strips then cut into thinner strips that resemble french fry cuts.
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3Put the crushed saltine in a quart size zip top baggie.
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4Put a good amount of bacon drippings in a cast iron skillet over medium heat. [You don't want the dripping so hot they smoke.]
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5Drag a few of the bacon strip through the egg wash and shake of excess. Then drop into the baggie and coat with saltine crumbs.
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6Gently lay the liver strips into the hot bacon drippings with enough room that you can turn them easily. Brown on all sides and remove to a plate covered in several layers of paper towel. Continue until all liver is cooked. [Note: The liver cooks very quickly so don't over cook it.] Eat.
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