Bacon Fried Liver
Featured Pinch Tips Video
- 1 lb
- calves liver
- eggs beaten with a little water
- sleeve crushed saltine crackers
- 1 c
- bacon drippings
- salt and pepper to taste
1Rinse the calves liver under cold running water. Cut out any tough areas (Usually where the veins run through the liver.)
2With a very sharp knife slice the liver into thin strips then cut into thinner strips that resemble french fry cuts.
3Put the crushed saltine in a quart size zip top baggie.
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.]
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.
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.