Real Recipes From Real Home Cooks ®

bacon fried liver

(1 rating)
Recipe by
Judy Kaye
Hazelwood, MO

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 rating)
yield 4 serving(s)
prep time 10 Min
cook time 15 Min
method Stove Top

Ingredients For bacon fried liver

  • 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.

Categories & Tags for Bacon Fried Liver:

ADVERTISEMENT
ADVERTISEMENT