Prep 15 mins
Cook 20 mins
I found this on the Cooking Louisiana website and want to make sure I keep it handy. It looks fabulous, but I haven't tried it yet.
- 1 cup milk
- 3 large onions, halved and sliced kind of thin
- 4 tablespoons butter (or bacon grease)
- 2 cups all-purpose flour
- 1 cup canola oil (or enough to cover bottom of pan about 1/4-inch)
- 2 lbs young calf liver, sliced
- 2 cups chicken stock
- 1⁄2 cup green onion
- 2 garlic cloves, minced
- salt and pepper
- garlic powder
- Wash liver, put in a zip bag with milk and put in the ice box for an hour or so.
- Remove liver from bag, season with salt and pepper. Dust the liver with flour in a pan and leave them in the flour.
- In a medium sized skillet, sauté the onions in butter until slightly brown and remove and drain Drain any leftover butter in a cup. While doing this, dust the liver once more and set on a plate. Let the liver rest a few minutes.
- Add the cooking oil to the same pan and heat until ready to fry inches Put two or three pieces of liver in the oil leaving a 1" space between each. Keep the oil at a good temperature to maintain frying. Fry liver on each side until golden brown and remove. You are not trying to fully cook it, just brown it.
- Take the liver out, put it a plate and cover it with foil. Pour the oil out into the the cup with the butter in it to make about 1/4 cup; pour this back in the pan and put on a medium fire. Add enough flour to make a small medium brown roux. Add chicken stock (or water) enough to make the roux a medium thickness. Be sure to boil this and sprinkle some garlic powder in it.
- Remove roux and in the same pan return liver, onions (regular and green) and roux. Cook on medium fire for about 15 minutes (stirring every 5 minutes) or so or until liver is done but not overdone.