Country-Fried Liver with Onions

Preparation info
    • Difficulty


Appears in
Gullah Home Cooking the Daufuskie Way

By Sallie Ann Robinson

Published 2003

  • About


  • 4 pieces (4–6 ounces each) liver (beef, calf, pork, or deer)


Rinse and pat dry the pieces of liver, then sprinkle them with salt and pepper. Place the flour and liver in a bag (paper or plastic) and shake, coating each piece of liver well. Remove the liver, shaking excess flour from each piece. Heat the oil in a medium skillet and test the temperature with a pinch of flour, which should brown, not burn, when dropped into the hot oil. Add the floured live