Fried pork liver

Instructions

1. Prepare the Liver
   • Rinse the pork liver under cold water and pat it dry with paper towels.
   • Place the liver slices in a bowl of buttermilk and let them soak for at least 30 minutes. This step helps to tenderize the liver and reduce any strong flavors.
2. Mix the Coating
   • In a shallow dish, combine the flour, garlic powder, smoked paprika, salt, and pepper.
3. Coat the Liver
   • Remove the liver slices from the buttermilk and let the excess drip off. Dredge each piece in the seasoned flour, ensuring it’s evenly coated on all sides.
4. Fry to Perfection
   • Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat. Once the oil is hot (but not smoking), add the liver slices in a single layer.
   • Fry each side for 2–3 minutes or until golden brown and crispy. Avoid overcrowding the pan.
5. Drain and Serve
   • Remove the fried liver from the skillet and place it on a plate lined with paper towels to drain any excess oil.
   • Serve immediately with lemon wedges for a bright, zesty touch.

Tips for Success

• Don’t Overcook: Pork liver cooks quickly, and overcooking can make it tough. Keep an eye on the cooking time for the best results.
• Experiment with Spices: Add cayenne pepper for heat or dried herbs like thyme for a more complex flavor profile.
• Pair It Right: Fried pork liver pairs well with mashed potatoes, sautéed onions, or a crisp green salad for a balanced meal.

A Dish to Remember

Fried pork liver is a nostalgic dish for many, bringing back memories of home-cooked meals and family gatherings. It’s a simple yet satisfying recipe that proves how humble ingredients can shine when prepared with care.

Whether you’re making it for its health benefits or its comforting flavors, this dish is sure to be a hit at your table. Give it a try and rediscover the charm of this timeless classic!