Southern Fried Liver 'n' Onions
1 lbpackage beef liver
2 largeonions, peeled and sliced thin
1/2 cself-rising flour
1/2 cself-rising corn meal (not mix)
1/2 tspblack pepper (or to taste)
·canola oil for frying
How to Make Southern Fried Liver 'n' Onions
- Pour about 1/2" to 1" canola oil into a heavy skillet (I use a cast iron chicken fryer). Turn heat to high. When oil is hot, add onions and sprinkle with sugar. Reduce heat to medium high and cook, stirring frequently until onions have lightly browned. Remove from pan and set aside.
- Remove liver from package, wash. If pieces are large, cut in half. Mix flour, corn meal, salt and pepper in a shallow dish. Roll liver pieces in flour mixture.
- In the same skillet that onions were caramelized in, add liver pieces a few pieces at a time so as not to overcrowd your pan. Brown well on both sides using medium to medium high heat. Transfer to plate and repeat with next batch.
- Once all liver is browned, return to pan and top with onions. Reduce heat to medium and cook for about 3 to 5 minutes. Transfer to serving platter and arrange caramelized onions on top. Serve hot with your favorite veggies (I like to serve with mashed potatoes, sawmill gravy and green beans).