You think I’m exaggerating, don’t you?
I know this post is not for everyone. But liver is super nutritious and affordable. So if you’re trying to eat it more, but (you or) your family isn’t on board, I’ve discovered the SECRET to perfect, delicious liver. Don’t let the number of steps discourage you! When you break it all down, it seems like a lot, but it’s not, I promise! It’s easy. Recipe is below the photos.
The Absolute Best Liver Recipe in the World
Ya'll - only two girls were home for dinner and they both declared this "yummy," with lots of onions. That's a win over here!
I've discovered the SECRET!
- 1/2 lb liver of any kind
- 1 tablespoon lemon juice
- bacon grease or butter. But bacon grease.
- onions, sliced
- 1 pkg Epicure Southern Baked mix -the secret ingredient! Oh no! This just got discontinued! As an alternative, try.....
- 1 pkg Epicure Crisyp & Crunchy Coating mix
- Epicure Grip and Grab. Really.
- If using beef liver, slice into smaller slices. Chicken or turkey livers can stay as-is. Lamb might need to be sliced in half.
- Place liver in shallow container and cover with water.
- Add a tablespoon of lemon juice.
- Cover and let sit in refrigerator all day.
- In cast iron skillet, heat bacon grease on low (or cook some bacon) while slicing onions.
- Let onions and whole garlic cloves cook slowly over low heat until soft and translucent.
- Remove livers from lemon water and dry off.
- Slice into thinner pieces.
- Move onion slices to a holding plate.
- Add more bacon grease and turn range to medium.
- Open Southern Baked Mix and pour into gallon plastic bag.
- Toss about half of the liver slices into bag and shake until each pieces is nicely coated.
- Take each piece of coated liver and shake off excess coating.
- Place each piece into bacon grease. Use a pattern so you can remove them in order.
- Fry for maybe a minute. You want the liver a teensy bit pink inside.
- Turn over each piece in order. Fry for about another minute.
- Remove each piece, turn range down to low and do a second batch.
- Serve with plenty of onions!
Use the Grip & Grab. It's really superior. Metal tongs always seem to scrape off the coating. Or cut through the meat. The Grip & Grab is perfect for frying liver!
Ideally, I serve this with white rice because I luuurv the combo. Potatoes are great and grits are also pretty yummy.
Do you HAVE to use the Epicure Southern Baked mix?
No? You can also use the Epicure Crispy & Crunchy Coating, cornmeal, or your own flour mix.
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Amount Per Serving Calories 75Total Fat 6gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 72mgSodium 36mgCarbohydrates 3gFiber 0gSugar 1gProtein 3g
For convenience, I've used an automated nutritional value calculator. i can't guarantee it's 100% correct! Want more recipes, kitchen and life hacks? Join my FB group: https://www.facebook.com/groups/ProdMamasRecipeGroup/
I actually like liver, but have not had it cooked with the Epicure mix. I will have to try it!
If you already like liver, you’re gonna LOVE this!
I’m a pretty picky eater but I can see my husband loving this! I’ll pass it on to him! (He’s the chef in the family!)
I love liver! My daughter and I eat it regularly. I will have to try your recipe. Maybe it will make my husband like it LOL!