Name: Cornmeal Crusted Liver (Standard)
Prep time: 18 min
Cook time: 27 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 pound Beef Liver-sliced into 1/4 inch thick pieces; 1 cup Yellow Cornmeal; 1 tsp Paprika; 1/2 tsp Garlic Powder; 1/2 tsp Onion Powder; 1/4 tsp Black Pepper; 1/2 tsp Salt; 1 Egg-beaten; 1/4 cup Milk; 1/4 cup Vegetable Oil

Recipe tier

A simple and comforting dish of liver coated in seasoned cornmeal and fried until golden brown.

Total 45 min

Serves 4

Steps 7

Ingredients 10

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Music paced for prep, cooking, plating, and the reset after dinner.

Prep 18m Cook 27m Plate 5m Reset 10m

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Liver
1 pound 450 g Beef Liver-sliced into 1/4 inch thick pieces
Cornmeal Coating
1 cup 120 g Yellow Cornmeal
1 tsp 5 mL Paprika
tsp 2.5 mL Garlic Powder
tsp 2.5 mL Onion Powder
tsp 1.25 mL Black Pepper
tsp 2.5 mL Salt
Wet Batter
1 240 mL Egg-beaten
cup 60 mL Milk
Frying
cup 60 mL Vegetable Oil

Equipment

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Instructions

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Prepare the Liver: Pat the Beef Liver dry with paper towels.
Prepare the Cornmeal Coating: In a shallow dish, combine all Cornmeal Coating ingredients.
Prepare the Wet Batter: In another shallow dish, whisk together the Egg and Milk.
Coat the Liver: Dredge each piece of Beef Liver in the Cornmeal Coating, then dip into the Wet Batter, and finally coat again with the Cornmeal Coating, ensuring it's fully covered.
Fry the Liver: Heat the Vegetable Oil in a large skillet over medium-high heat. Carefully place the coated Beef Liver into the hot oil, being careful not to overcrowd the pan.
Cook the Liver: Fry for 2-3 minutes per side, or until golden brown and cooked through. Internal temperature should reach 160°F (71°C).
Serve: Remove the fried Beef Liver from the skillet and place on a paper towel-lined plate to drain excess oil. Serve immediately.