- 1 1/2 pounds beef liver, sliced fairly thin
- 1 cup flour
- 1 teaspoon salt
- 1 cup milk
- 2 eggs, beaten
- flour for dredging
- fat for deep frying
Prepare batter by sifting flour and salt together, adding beaten eggs and milk, blending until smooth. Heat fat slowly in deep, heavy kettle. While it is heating, scald liver by dipping briefly in boiling water, and then drain. Wipe each slice dry and dredge by rolling in flour. For frying, the deep fat should register 370 degrees on a thermometer. If you have no thermometer, drop a 1-inch bread cube in the fat; if bread browns in 1 minute, the fat is the right temperature. Dip each scalded and dredged slice of liver in the batter and place in the hot fat. Liver will rise to the surface when done.
Do not crowd kettle. As each slice is done, remove, drain and keep hot until all liver is fried. Batter-fried liver is a little more trouble than pan-fried, but it is well worth it. Serves 5.
Pork liver may be used instead of beef. An equal amount of oil may be used instead of fat. The amount of fat depends upon the size of your kettle, also upon the amount of liver to be fried. In general, fat for deep frying should be kept to about 2 inches from the top of the kettle.