Fried Liver with Onion Gravy
Source of Recipe
From "Country Cooking From a Redneck Kitchen" by Francine Bryson
List of Ingredients
- 1 pound beef liver
- ½ cup self-rising flour (I use White Lily)
- ½ cup self-rising cornmeal
- 1 tsp salt
- ½ tsp black pepper (or to taste)
- Peanut or vegetable oil, for frying
- 2 large onions, thinly sliced
- ½ cup beef broth
- Rinse the liver with cold water and pat dry. If the pieces are large, cut them in half.
- In a shallow dish, mix together the flour, cornmeal, salt, and pepper.
- Pour oil to a depth of ½ to 1 inch in a heavy skillet and heat over high heat to about 365°F. Reduce heat to medium-high (about 325°F), add the onions, and cook, stirring frequently until they have browned lightly, about 10 minutes. Remove the onions from the pan and set aside on a plate.
- Roll the liver pieces in the flour mixture. In the same skillet you used for the onions, cook the liver pieces in batches over medium to medium-high heat. Brown well on both sides, about 14 minutes total.
- Once all the liver has been browned, return the onions and liver to the pan and pour in the beef broth. Reduce the heat to medium and cook until tender and cooked through, 3 to 5 minutes. Transfer the liver to a serving platter, arranging the caramelized onions on top.