Crispy Liver and Onion Delight

Name: Crispy Liver and Onion Delight
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 servings
Ingredients: 1 lb beef liver; 2 large onions, sliced; 1 cup all-purpose flour; 1 tsp salt; 1 tsp black pepper; 1 tsp smoked paprika; 1/2 cup buttermilk; 1/4 cup olive oil; 2 tbsp butter; 2 cloves garlic, minced; 1 tbsp fresh parsley, chopped; 1 lemon, cut into wedges

🕒 Prep: 30 min

🔥 Cook: 30 min

🍽 Serves: 4

★★★★★

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This Crispy Liver and Onion Delight is a game-changer for liver skeptics and enthusiasts alike. By using a few simple techniques, we elevate humble ingredients into a flavorful, crispy dish that’s perfect for any day of the week.

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Ingredients for Crispy Liver and Onion Delight

Beef liver is the star of the dish, providing a rich source of iron and protein. The buttermilk soak helps tenderize the liver and mellows any bitterness. Onions are cooked to perfection until they're sweet and caramelized, providing a wonderful contrast to the liver. The flour mixture, seasoned with salt, pepper, and smoked paprika, creates a light, crispy coating. Olive oil and butter ensure everything cooks evenly and adds richness. Garlic enhances the overall flavor, and fresh parsley brings a pop of color and freshness. Finally, lemon wedges add a bright, tangy finish that cuts through the richness.

Tips & Tricks

Soaking the liver in buttermilk is crucial for a milder flavor—don't skip this step!
Keep an eye on the onions; they can go from caramelized to burnt quickly.
Make sure your skillet is hot before adding the liver for that perfect sear.

Serving Suggestions

This dish pairs wonderfully with creamy mashed potatoes or a simple side salad. For a heartier meal, serve it alongside some crusty bread to soak up the flavorful juices.

Frequently Asked Questions

Can I use chicken liver instead of beef liver?: Yes, chicken liver can work, but it cooks faster, so adjust the cooking time accordingly.
Is there a substitute for buttermilk?: If you're out of buttermilk, a mixture of milk and lemon juice or vinegar can work as a substitute.

Crispy Liver and Onion Delight Recipe Walkthrough

Start by giving the beef liver a good rinse and pat it dry with paper towels. Place it in a bowl and submerge it in buttermilk. Let it soak for about 30 minutes—this step is key for reducing that metallic taste some folks dislike. Meanwhile, grab a medium-sized bowl and mix together the flour, salt, pepper, and smoked paprika. This will be your dredging mixture.

Heat olive oil and butter in a large skillet over medium heat. Once the butter has melted and the oil is shimmering, toss in the onions. Cook them until they're beautifully caramelized, which should take about 15 minutes. Stir occasionally to prevent burning. Once done, remove them from the skillet and set them aside on a plate.

Drain the liver from the buttermilk and dredge each piece in the flour mixture. Make sure to shake off any excess flour. Using the same skillet, add the liver pieces and cook for about 3 minutes on each side until they're crispy and browned. Add the minced garlic and stir for another minute to let the flavors meld together.

Now, it's time to bring back the onions. Toss them into the skillet with the liver and garlic, mixing everything well. To finish, sprinkle the parsley on top and serve with lemon wedges on the side. These little touches make a difference, trust me!

Why You'll Love This Recipe

Transforms liver into a crispy, savory delight that's hard to resist.
The caramelized onions add sweetness and depth.
Quick enough for a weeknight meal, but special enough for guests.

Ingredients

1 lb beef liver

2 large onions, sliced

1 cup all-purpose flour

1 tsp salt

1 tsp black pepper

1 tsp smoked paprika

1/2 cup buttermilk

1/4 cup olive oil

2 tbsp butter

2 cloves garlic, minced

1 tbsp fresh parsley, chopped

1 lemon, cut into wedges

Step-by-step Instructions

1. Rinse and pat the beef liver dry. Soak in buttermilk for 30 minutes to remove any bitter taste.

2. In a bowl, mix flour, salt, pepper, and smoked paprika.

3. Heat olive oil and butter in a skillet over medium heat. Add onions and cook until caramelized, about 15 minutes. Remove and set aside.

4. Drain liver and dredge in flour mixture, shaking off excess.

5. In the same skillet, cook liver for 3 minutes on each side until crispy and browned.

6. Add minced garlic and cook for another minute.

7. Return onions to the skillet, tossing them with liver and garlic.

8. Garnish with fresh parsley and serve with lemon wedges.

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