Bacon Fried Liver

Judy Kaye

By
@paintedcookie

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.


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Comments:

Serves:

4

Prep:

10 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

1 lb
calves liver
2
eggs beaten with a little water
1
sleeve crushed saltine crackers
1 c
bacon drippings
salt and pepper to taste

Directions Step-By-Step

1
Rinse the calves liver under cold running water. Cut out any tough areas (Usually where the veins run through the liver.)
2
With a very sharp knife slice the liver into thin strips then cut into thinner strips that resemble french fry cuts.
3
Put the crushed saltine in a quart size zip top baggie.
4
Put a good amount of bacon drippings in a cast iron skillet over medium heat. [You don't want the dripping so hot they smoke.]
5
Drag a few of the bacon strip through the egg wash and shake of excess.

Then drop into the baggie and coat with saltine crumbs.
6
Gently 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.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American
Hashtags: #liver, #calves