Name: Fried Liver with Cumin
Yield: Serves 4
Cuisine: Spanish
Ingredients: sea salt and black pepper; 5 tablespoons plain flour, or semolina flour for a crunchier texture; 25 g butter; 1 tablespoon olive oil; 2 rounded teaspoons cumin seeds, roughly ground; 2 generous slices calf’s liver, total weight 400–500 g

Preparation info

Serves
4

Difficulty
Easy

Appears in

Moro

By Samantha Clark and Samuel Clark

Published 2001

About

Liver with cumin is one of those perfect combinations. In the restaurant we generally use calf’s liver. This basic recipe can be served in a number of ways: below we give some favourite suggestions.

Ingredients

2 generous slices calf’s liver, total weight 400–500 g
5 tablespoons plain flour

Method

To prepare the liver, cut into strips about 5cm long and 2cm wide, removing any sinew as you go. Just before frying, season the flour with the cumin, salt and pepper, and dust the liver. Heat the butter and olive oil in a frying pan over a medium heat. When the butter begins to foam, place the liver in the pan. Fry on one side for about a minute until sealed and slightly brown. Turn over and fr

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Ingredients

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