Here’s a classic, flavorful Fried Liver with Onions recipe — tender on the inside, crispy on the edges, and rich in taste.
Fried Liver with Onions
Ingredients:500 g beef liver (or lamb liver), sliced2 large onions, thinly sliced1 cup milk (for soaking)½ cup flour (optional, for coating)3–4 tbsp olive oil or butter1 tsp salt (or to taste)½ tsp black pepper½ tsp paprika (optional)1 tbsp lemon juice (optional)Fresh parsley (for garnish)
Instructions:
Prepare the LiverRinse the liver under cold water.Remove any membranes or tough parts.Soak in milk for 20–30 minutes (this reduces strong flavor and makes it tender).Drain and pat dry with paper towels.
Cook the OnionsHeat 1–2 tbsp oil or butter in a large skillet over medium heat.Add sliced onions and cook slowly for 10–15 minutes until soft and golden brown.Remove from pan and set aside.
Cook the LiverSeason liver slices with salt, pepper, and paprika.Lightly coat with flour (shake off excess).Add remaining oil to the pan and heat over medium-high.Fry liver slices 2–3 minutes per side.
Do not overcook — liver becomes tough if cooked too long.
CombineReturn onions to the pan and cook together for 1–2 minutes.Add a squeeze of lemon juice if desired.
Serving Suggestions:Serve hot with mashed potatoes or riceAdd fresh bread and a simple saladGarnish with chopped parsley