Fried Beef Liver Recipe
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Are you looking for a new spin on your favorite beef liver recipe? Learn how to make this scrumptious fried beef liver recipe. It’s absolutely worth it!
Beef liver is probably the most popular organ meat out there. But to some, it’s still not ending up on their table anytime soon! But today, I hope to change that.
I admit, I used to be that way, weirded out at the thought of eating beef liver. But then, I grew up and realized it’s actually pretty good.
It wasn’t until recently that I discovered how delicious it is battered up and fried. Honestly, you can hardly even tell it’s liver!
It kinda looks like chicken fried steak if you ask me?
Needless to say, this recipe, along with my roasted beef heart, are two organ meat recipes worth trying!
Table of Contents
Why you will love this recipe
Unique taste and texture: Like any other liver, beef liver has a distinct flavor that draws so many to it. Plus, it’s so versatile, from frying like we did today to adding it to a beef liver stir fry.
Quick and easy: Even though there are more than a few steps in this recipe, each step is quick, easy to follow, and can be on your table in less than 30 minutes!
Easily customizable: To take this dish to the next level, add onions to the leftover batter and fry as you did the liver to make onion rings. Who wouldn’t want liver and onions? They are a combination made to be together.
The extra crispy texture is unmatched: I always say everything tastes better fried. Whether it be my fried meatballs or fried chicken tenders, I receive so much positive feedback from all my fried recipes.
Ingredients needed
- Beef liver: I prefer using fresh, high-quality beef liver for the best flavor and texture.
- All-purpose flour: Flour is going to be the base of our seasonings and give us the delicious crust.
- Salt and pepper: Nothing fried can survive without some salt and pepper!
- Buttermilk: Soaks into the liver, tenderizing it and adding a touch of tanginess.
- Baking powder and baking soda: This helps to create a light and airy breading.
- Egg: Eggs help bind everything together and contribute to our crispy crust.
- Peanut oil: A neutral-flavored oil that has a high smoke point, making it ideal for frying
Fried beef liver recipe
Step 1: Add flour, salt and pepper to one bowl.
Step 2: Add baking powder and baking soda to a second bowl, then stir in the buttermilk and egg.
Step 3: Dredge the liver through the flour and shake off any excess.
Step 4: Dip the lightly floured liver into the buttermilk batter.
Step 5: Then, dredge it back through the flour. Place the liver on a plate and repeat for the rest.
Step 6: Preheat about a half inch of peanut oil in a deep cast iron skillet. Fry the liver, two at a time, flipping once, until crispy and dark brown. Remove to a plate or cooling rack to drain any excess grease.
Expert cooking tips
- They take about 3-4 minutes per side to cook, though this time differs depending on the oil temperature.
- Speaking of oil temperature, I found 325ยฐF to be the perfect temperature for frying the liver.
- Use an instant thermometer to check the internal temperature. They should read 160ยฐF.
- Use tongs to set the liver into the oil to prevent the oil from splattering on your hands.
- You can also use a dutch oven for frying liver.
What is beef liver?
Beef liver can be somewhat compared to chicken liver or my fried pork liver.
While it is considered a highly nutritious organ meat, it is important to consume liver in moderation due to its high vitamin A content.
What does beef liver taste like?
Have you ever tried liver before? If you are new to liver, frying is definitely a great introduction.
I can’t say that it tastes exactly like my cast iron fried chicken, but believe me, its unique flavor and texture is truly delicious and makes a satisfying dish.
Liver has a strong flavor, so it is recommended to start with small portions until you get used to the taste. Let me just say once you try it, you will like it! After all, everything tastes better fried!
Storing and reheating
Allow the meat to cool completely before storing it in an airtight container for up to 4 days.
Reheating fried beef liver to its original crispiness is actually a pretty simple process. All you need to do is grab the liver from the fridge and set the contents on a sheet pan.
Preheat the oven to 350ยฐF and cook for 10 minutes or until it reaches the desired temperature. And voilร , you have it!
Recipe FAQs
You should fry each side for 3-4 or until it is crispy and golden brown and the internal temperature registers 160ยฐF.
Coating the liver with flour can help the liver to absorb the oil, which will obtain that desired crispy golden brown outer layer while keeping the inside moist and tender. The flour also helps to hold in the spices as well as seal in the natural juices.
I used all-purpose flour for this recipe, but for a gluten-free option, you can substitute it for any flour of your choice.
I used peanut oil for this recipe, but you can use any oil with a high-smoke point.
Related recipes
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Absolute Best Fried Beef Liver Recipe
Equipment
Ingredients
- Beef liver 1.5 lbs
- 1 cup of all purpose flour
- 1 teaspoon of sea salt
- 1/2 teaspoon of ground pepper
- 1 cup of buttermilk
- 1 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1 egg
- Peanut oil
Instructions
- Add flour, salt and pepper to one bowl.
- Add baking powder, and baking soda to a second bowl, then stir in the buttermilk and egg.
- Preheat about a half inch of peanut oil in a deep cast iron skillet or dutch oven.
- Dredge the liver through the flour and shake off any excess.
- Dip the liver into the buttermilk batter.
- Then, dredge it back through the flour. Place the liver on a plate and repeat for the rest of the pieces.
- Fry the liver, two at a time, until crispy and dark brown. (about 3-4 minutes per side)
- Remove to a plate or cooling rack to drain excess grease before serving.
This was absolutely delicious!