How to Cook the Best Pan-Fried Beef Liver
Lean how to cook the best pan-fried beef liver and a few simple tricks to make the most nutrient-dense food taste delicious. Easy to prepare, rich in flavor, and incredibly affordable, this pan-fried liver deserves a regular spot in your weekly dinner rotation.
Equipment
- 1 Cast iron or stainless steel skillet
Ingredients
- 1 lb beef liver sliced 1/4 inch thick
- 2-3 tbsp butter or ghee, or beef tallow
- 1 cup milk or water with 1-2 tbsp apple cider vinegar or lemon juice optional
- Sea salt to taste
- 3 tbsp coconut flour or almond, or regular flour (optional)
- Seasoning of choice optional: pepper, garlic or onion powder, smoked paprika, dried or fresh herbs (like sage, rosemary or parsley)
Instructions
- Soak the liver (optional, see notes): Place sliced liver in a dish and cover with milk or with water and lemon juice/apple cider vinegar. Place in the refrigerator for 30 minutes to 1 hour. Drain liver and pat dry well.
- Coat and/or season the liver: Mix together flour (optional, see notes), salt, and seasoning of choice in a shallow dish. Coat each slice of liver in the mixture on both sides. Alternatively, just sprinkle salt and seasoning on each side.
- Pan fry the liver: Heat butter, ghee or tallow in a skillet over medium-high heat. When the pan is hot, add the liver slices and fry for about 2–3 minutes per side, or until just cooked through. To check for doneness, gently insert a fork into the liver and press lightly. If blood seeps out, cook for another minute or so, until no blood appears. Be careful not to overcook, as this can lead to a rubbery texture and a more bitter flavor.
- Serve the liver immediately. Garnish with fresh herbs and/or lemon wedges if desired, and serve with your side of choice.
Notes
Pre-soaking the liver is optional, but recommended for a milder flavor and softer texture.
Coating the liver in flour is also optional. It will give the liver crispier on the outside while keeping it more tender and juicy inside. If you want to skip the flour, just season the liver with salt, pepper and you choice of seasoning before frying.
If you are new to eating liver and you're still getting used to its strong flavor, serve the liver with fried onion, sauerkrauts or even mustard sauce to "cover' it up.