Bacon Fried Liver

Judy Kaye


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.


★★★★★ 1 vote

10 Min
15 Min
Stove Top


  • 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

How to Make Bacon Fried Liver


  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.

Printable Recipe Card

About Bacon Fried Liver

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

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