Bacon Fried Liver

1
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.

Rating:
★★★★★ 1 vote
Comments:
Serves:
4
Prep:
10 Min
Cook:
15 Min
Method:
Stove Top

Ingredients

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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

Step-by-Step

  • 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.

Printable Recipe Card

About Bacon Fried Liver

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




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