Deep Fried Beef Liver Cubes Recipes

Steps:

• 1. 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.
• 2. 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.
• 3. 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.
• 4. 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).

Steps:

• 1. Combine all the wet ingredients and beat very well, Add the liver that has been cut up to fit the pan.
• 2. Let the liver soak while you mix together the dry ingredients. Heat cooking oil until a piece of uncooked flour sizzles.
• 3. Cover the soaked liver in the flour mixture and fry the liver until almost done and add large cut up pieces of onion.
• 4. Finish browning the liver but remove the onion when it starts to turn brown...The fried liver should be a very dark brown but not burnt. Drain the liver on paper towels.

Steps:

• Cut liver into strips, 2-1/2 x 1/2 inch, and put into a bowl sprinkle with salt, oregano, and pepper. Add olive oil and lemon juice. Stir to coat liver. Cover and refrigerate for 2 hours or longer.Heat Crisco to 365° in a deep fryer.Remove liver from marinade. Fry several strips at a time in hot Crisco for 20 to 30 seconds or until brown. Serve immediately garnished with lemon wedges and parsley,

Steps:

• 1. Cut beef liver in 1/2-inch slices, then in 1/2-inch cubes. Cut celery in 1/2-inch sections and blanch. Slice onion. 2. Mince ginger root and combine with the soy sauce, sherry and salt. Add liver cubes and toss gently. Let stand 15 to 20 minutes, turning occasionally. 3. Drain well, discarding marinade. Dredge liver in flour to coat lightly. Meanwhile, heat oil. 4. Place liver in a wire basket or strainer. Immerse in oil until liver is light brown. Drain on paper toweling. 5. Heat remaining oil. Add sliced onion and celery. Stir-fry to soften slightly. Stir in sugar and remaining soy sauce. 6. Add deep-fried liver cubes. Stir-fry only to reheat. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.