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Are you looking for a new spin on your favorite beef liver recipe? Learn how to make this scrumptious fried beef liver recipe. It’s absolutely worth it!
Beef liver is probably the most popular organ meat out there. But to some, it’s still not ending up on their table anytime soon! But today, I hope to change that.
I admit, I used to be that way, weirded out at the thought of eating beef liver. But then, I grew up and realized it’s actually pretty good.
It wasn’t until recently that I discovered how delicious it is battered up and fried. Honestly, you can hardly even tell it’s liver!
It kinda looks like chicken fried steak if you ask me?
Needless to say, this recipe, along with my roasted beef heart, are going to be recipes I’ll be adding to the regular meal rotation.
How to fry beef liver
I think it is about time to introduce the awaited recipe for fried beef liver. This recipe is epic and loved by many in my family. I hope you experience the same delight!
Ingredients
- Beef liver 1.5 lbs
- 1 cup of all-purpose flour
- 1 teaspoon of sea salt
- 1/2 teaspoon of ground pepper
- 1 cup of buttermilk
- 1 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1 egg
- Peanut oil for frying
Instructions
Step 1: Add flour, salt and pepper to one bowl.
Step 2: Add baking powder and baking soda to a second bowl, then stir in the buttermilk and egg.
Step 3: Preheat about a half inch of peanut oil in a deep cast iron skillet.
Step 4: Dredge the liver through the flour and shake off any excess.
Step 5: Dip the lightly floured liver into the buttermilk batter.
Step 6: Then, dredge it back through the flour. Place the liver on a plate and repeat for the rest.
Step 7: Fry the liver, two at a time, flipping once, until crispy and dark brown. Remove to a plate or cooling rack to drain any excess grease.
Cooking Tips
- They take about 3-4 minutes per side to cook, though this time differs depending on the oil temperature.
- Speaking of oil temperature, I found 325°F to be the perfect temperature for frying the liver.
- Use an instant thermometer to check the internal temperature. They should read 160°F.
- Use tongs to set the liver into the oil to prevent the oil from splattering on your hands.
- You can also use a dutch oven for frying liver.
Why you will love this recipe
Unique taste and texture: Like any other liver, beef liver has a distinct flavor that draws so many to it. Plus, it’s so versatile, from frying like we did today to adding it to a stir fry.
Quick and easy: Even though there are more than a few steps in this recipe, each step is quick, easy to follow, and can be on your table in less than 30 minutes!
Easily customizable: To take this dish to the next level, add onions to the leftover batter and fry as you did the liver to make onion rings. Who wouldn’t want liver and onions? They are a combination made to be together.
The extra crispy texture is unmatched: I always say everything tastes better fried. Whether it be my fried meatballs or fried chicken tenders, I receive so much positive feedback from all my fried recipes.
What is beef liver?
Beef liver can be somewhat compared to chicken liver or pork liver.
It is considered a highly nutritious organ meat, containing a variety of essential nutrients such as vitamins, minerals, and protein.
However, it is important to consume liver in moderation due to its high vitamin A content.
Frying beef liver
Have you ever tried liver before? If you are new to liver, frying is definitely a great introduction.
I can’t say that it tastes exactly like fried chicken, but believe me, its unique flavor and texture is truly delicious and makes a satisfying dish.
Liver has a strong flavor, so it is recommended to start with small portions until you get used to the taste. Let me just say once you try it, you will like it! After all, everything tastes better fried!
Storing and reheating
Allow the meat to cool completely before storing it in an airtight container for up to 4 days.
Reheating fried beef liver to its original crispiness is actually a pretty simple process. All you need to do is grab the liver from the fridge and set the contents on a sheet pan.
Preheat the oven to 350°F and cook for 10 minutes or until it reaches the desired temperature. And voilà, you have it!
FAQs
How long to fry beef liver? You should fry each side for 3-4 or until it is crispy and golden brown.
Why do you put flour on the liver before frying? Coating the liver with flour can help the liver to absorb the oil, which will obtain that desired crispy golden brown outer layer while keeping the inside moist and tender. The flour also helps to hold in the spices as well as seal in the natural juices.
Which flour is best for frying? I used all-purpose flour for this recipe, but for a gluten-free option, you can substitute it for any flour of your choice.
What is the best oil for frying? I used peanut oil for this recipe, but you can use any oil with a high-smoke point.
Wrapping up
Fried Beef Liver is such a fun dish to make, and I am so glad you came along for the ride. I find this recipe is so delicious; I love making it for cozy family dinners.
And if you make enough, it makes great leftovers that take no time to reheat.
I hope you enjoyed making this recipe, and if it was your first time trying liver, be sure to comment below and share your experience. I enjoy going through and reading everyones’ reviews!
If you enjoyed this post, expand your horizons with other cuts from a cow and make more beef recipes! I publish a new post each week, so be sure to come back and check it out!
- Oven Baked Beef Ribs
- Beef Heart on the stovetop
Absolute Best Fried Beef Liver Recipe
Nate Ascher
If you love beef liver, you have come to the right place. This extra-crispy fried beef liver recipe is tender and full of savory flavors.
4.72 from 7 votes
Print Recipe Pin Recipe Save Recipe
Prep Time 15 minutes mins
Cook Time 8 minutes mins
Total Time 23 minutes mins
Course Main Dishes
Cuisine American
Servings 6
Calories 341 kcal
Ingredients
- Beef liver 1.5 lbs
- 1 cup of all purpose flour
- 1 teaspoon of sea salt
- 1/2 teaspoon of ground pepper
- 1 cup of buttermilk
- 1 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1 egg
- Peanut oil
Instructions
Add flour, salt and pepper to one bowl.
Add baking powder, and baking soda to a second bowl, then stir in the buttermilk and egg.
Preheat about a half inch of peanut oil in a deep cast iron skillet or dutch oven.
Dredge the liver through the flour and shake off any excess.
Dip the liver into the buttermilk batter.
Then, dredge it back through the flour. Place the liver on a plate and repeat for the rest of the pieces.
Fry the liver, two at a time, until crispy and dark brown. (about 3-4 minutes per side)
Remove to a plate or cooling rack to drain excess grease before serving.
Notes
Nutrition
Serving: 1ozCalories: 341kcalCarbohydrates: 24gProtein: 38gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 5gCholesterol: 482mgSodium: 718mgFiber: 1gSugar: 2g
Tried this recipe?Let us know how it was!
This website provides approximate nutrition information based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands, measuring methods and portion sizes per household. We recommend running the ingredients through whichever online nutritional calculator you prefer.
