bacon fried liver
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.
prep time
10 Min
cook time
15 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 1 pound calves liver
- 2 - eggs beaten with a little water
- 1 - sleeve crushed saltine crackers
- 1 cup bacon drippings
- - salt and pepper to taste
How To Make bacon fried liver
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Step 1Rinse the calves liver under cold running water. Cut out any tough areas (Usually where the veins run through the liver.)
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Step 2With a very sharp knife slice the liver into thin strips then cut into thinner strips that resemble french fry cuts.
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Step 3Put the crushed saltine in a quart size zip top baggie.
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Step 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.]
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Step 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.
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Step 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.
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