I’ve been craving Luby’s liver and onion. Where can I get some in the north east? Do yankees eat liver and onion?
No pics. Too hungry and forgot. But liver isn’t a pretty dish anyhow. REALLY easy. Can’t believe I haven’t tried this before. Not to mention CHEAP.
INGREDIENTS:
- 1 lb liver, drained in colander
- 50/50 flour cornstarch mixture for dredging
- paprika
- black pepper
- salt
- milk (I’m using almond)
- 2 large sweet yellow onions, sliced
INSTRUCTIONS:
- Drain liver, then soak in milk for 30-60m.
- Pat dry and season with salt, pepper, paprika on both sides. Dredge in cornstarch/flour mixture to evenly coat.
- Heat large skillet on medium high. Add a tbs or so of oil. Saute onions until caramelized and soft. This may take awhile. Add some water to speed it up. Season with salt. Add a pat of butter if you feel up to it. Remove from skillet and set aside.
- Reheat skillet. Add frying oil (I like avocado oil. Anything with a high smoke point works, but avocado oil imparts no flavor). Heat until oil is shimmery. Place liver in pan, spacing it out and avoid crowding. Fry for ~3-5 min each side, depending on your stove and liver thickness. Should be browned evenly with no blood bubbling up.
- Serve and top with sautéed onions. Yum.
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