BACON FRIED LIVER
When I was a kid I was always anemic and my mother was always trying to get me to eat liver. I hated it. As a young mother I became anemic again and was told to eat liver. In desperation I tried fixing it many ways but this is the one I was able to tolerate the best. Now I actually eat it voluntarily using this recipe. My...
Provided by Judy Kaye
Categories Beef
Time 25m
Number Of Ingredients 5
Steps:
- 1. Rinse the calves liver under cold running water. Cut out any tough areas (Usually where the veins run through the liver.)
- 2. With a very sharp knife slice the liver into thin strips then cut into thinner strips that resemble french fry cuts.
- 3. Put the crushed saltine in a quart size zip top baggie.
- 4. Put a good amount of bacon drippings in a cast iron skillet over medium heat. [You don't want the dripping so hot they smoke.]
- 5. Drag a few of the bacon strip through the egg wash and shake of excess. Then drop into the baggie and coat with saltine crumbs.
- 6. Gently lay the liver strips into the hot bacon drippings with enough room that you can turn them easily. Brown on all sides and remove to a plate covered in several layers of paper towel. Continue until all liver is cooked. [Note: The liver cooks very quickly so don't over cook it.] Eat.
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