➡️ Sometimes I wonder why many people do not like fried liver, whether it is chicken liver, pork liver, or lamb liver. I think probably because they tasted such food that was not prepared properly. So, I reveal the secrets of cooking the liver that will like to everyone!
➡️ My first advice is to cut the liver into medium-sized pieces when it comes to chicken liver and lamb liver and into strips when it comes to pork liver. The smaller pieces will reduce cooking time and will assure that the liver is cooked inside and won’t remain bloody and raw.
➡️ The second golden tip to cooking fried liver the right way is to fry it always over a very high temperature, not medium or low. In this way, it is browned outside and cooked just properly inside. Plus, never add any liquids to the skillet while frying it! This will stop frying and the liver will boil and so it will HARDEN!
➡️ Finally, don’t over-fry the liver! It’s ready when the color is golden brown, NOT dark brown. The best texture of the fried lamb liver is when it’s slightly brown outside. To be sure that the dish is ready, just sting a piece of liver and, if there is no blood flowing outside, the food is ready for serving.
➡️ I included this recipe as an appetizer and this is just one of the ways in which you can serve the fried liver. For sure, starting the Easter lunch with such a hot appetizer will amaze everyone! However, fried lamb liver with green onions can be served as a main dish as well. I cook often liver for the main meal of the day, including lamb liver.
➡️ The best way to serve fried liver as the main dish is along with creamy mashed potatoes. This food combination is simply delicious and I would eat it at any time! Try it at least once and you’ll see that I’m right!
➡️ Do not forget: you can fry lamb liver in this way without spring onions, but its taste won’t be so refined as when it’s cooked with greenery!
