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Raoul's Fried Liver & Onions

Source of Recipe


My own rendition






List of Ingredients



• 1 lb. fresh sliced beef liver
  
• Salt, black pepper, cayenne pepper to taste
  
• 1/2 cup canola or vegetable oil for frying
  
• 2 cups flour
  
• 2 large eggs
  
• 1/2 cup beer
  
• 1 whole onion, sliced into rings
  
• 2 Tbsp olive oil
  






Instructions



1. Season the liver slices with salt, black pepper and cayenne pepper to taste. Wrap each slice, individually, in plastic wrap; place in freezer for about 30 minutes, until just firm (not frozen).
   
   
2. Heat the 1/2 cup vegetable oil in a large cast iron skillet over medium heat.
   
   
3. Meanwhile, season flour with salt, black pepper and cayenne pepper to taste. Break 2 large eggs into a large, shallow dish (such as a pie plate) and season lightly with salt and black pepper. Pour 1/2 cup beer in with eggs and beat well with wire whisk, at least 2 minutes, until foamy. Set aside.
   
   
4. Lightly season onion slices, to taste. Heat 2 tablespoons olive oil over medium heat in a small cast iron skillet. When oil is heated, add onion slices. Cook 'til golden brown and tender.
   
   
5. Dip one slice of liver in egg-beer mixture; then dredge in flour. Dip once more in egg mixture, and dredge in flour again. Place in large skillet with vegetable oil. (Onions should be cooking in separate small skillet simultaneously.) Turn frequently, every minute or so, and cook for a total of about 7 to 9 minutes (depending on thickness of liver). Repeat battering and frying process with remaining liver slices, adding more oil as necessary.
   
   
6. Serve liver accompanied by sauteed onions.
   
   






Final Comments


Serves 4