Heather's StoryI don't eat liver and onions too often, but if I'm going to, it's going to be this recipe. It's good ol' southern cookin' I grew up w/. I don't serve it w/ anything else, but I'm sure okra, greens, cornbread, or any other southern classic would go nicely.
self rising flour
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1Mix flour, salt and pepper on med. plate. Coat liver slices completely.
2Heat oil to medium in cast iron (or your favorite pan). Fry liver until both sides are browned, removing and repeating until all slices are cooked. Set aside.
3Pour out remaining oil and saute onions for about one minute. Put livers back in pan w/ onions. Pour in hot water, stir til heated through, then cover.
4Turn off heat and allow to sit for ten minutes. Spoon onto serving plate and serve family style.
About this Recipe
Heather McDaniel-Adair miss_pixie - Mar 20, 2012
Vanessa "Nikita" Milare Kitkat777 - Mar 21, 2012
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Minnie ONeal minnieoneal - Mar 31, 2014
I'm from Mississippi and this is how I grew up eating liver and onions too! I always have it with white rice (which is why I don't have it often)!!