Liver and Onions
• 2 pounds sliced calf liver
• 1½ cups milk, or as needed
• ¼ cup butter, divided
• 2 large Vidalia onions, sliced into rings
• 2 cups all-purpose flour, or as needed
• 1½ teaspoons Creole Seasoning (or salt and pepper)
1. Gently rinse liver slices under cold water, and place in a medium bowl.
2. Pour in enough milk to cover. Let stand while preparing onions.
3. Melt 2 tablespoons of butter in a large black cast iron skillet over medium heat.
4. Separate onion rings, and sauté them in butter until soft.
5. Remove onions, and melt remaining butter in the skillet.
6. Season the flour with Creole Seasoning (or salt and pepper), and put it in a shallow dish or on a plate.
7. Drain milk from liver, and coat slices in the flour mixture.
8. When the butter has melted, turn the heat up to medium-high, and place the coated liver slices in the pan.
9. Cook until nice and brown on the bottom.
10. Turn, and cook on the other side until browned.
11. Add onions, and reduce heat to medium.
12. Cook a bit longer until the liver just barely retains pinkness on the inside when you cut to check.
13. Serve with sautéed onions and grits.
Note: This recipe will turn liver haters into converts. Very simple!
The three things that will set your liver above all others are:
1. soak in milk,
2. turn liver as little as possible and
3. don’t overcook!