Cornmeal Crusted Liver

Name: Cornmeal Crusted Liver (Upgraded)
Total time: 1 h
Yield: 4
Cuisine: Southern
Ingredients: 1 pound Beef Liver-sliced into 1/4 inch thick pieces; 1 cup Yellow Cornmeal; 1 tsp Smoked Paprika; 1/2 tsp Cayenne Pepper; 1 tsp Garlic Powder; 1 tsp Onion Powder; 1/2 tsp Black Pepper; 1 tsp Salt; 1 cup Buttermilk; 1/4 cup Vegetable Oil; 1 tbsp Butter; 1 Onion-thinly sliced; 2 tbsp All-Purpose Flour; 2 cups Beef Broth; 1 tsp Worcestershire Sauce; 1/4 tsp Black Pepper

⏱1h

👥4

🔥350 cal

Medium

🍽️Southern

Tender liver coated in a flavorful buttermilk-infused cornmeal crust, served with a rich onion gravy.

1 pound Beef Liver-sliced into 1/4 inch thick pieces

1 cup Yellow Cornmeal

1 tsp Smoked Paprika

1/2 tsp Cayenne Pepper

1 tsp Garlic Powder

See all 16 ingredients ↓

(0 reviews)

⏱1h

👥4

🔥350 cal

Medium

🍽️Southern

Tender liver coated in a flavorful buttermilk-infused cornmeal crust, served with a rich onion gravy.

#Fried #Liver #Gravy #Comfort Food

Instructions

Prepare the Liver: Pat the Beef Liver dry with paper towels and soak in Buttermilk for at least 30 minutes.
Prepare the Cornmeal Coating: In a shallow dish, combine all Cornmeal Coating ingredients.
Coat the Liver: Remove the Beef Liver from the Buttermilk and dredge in 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).
Prepare the Onion Gravy: While the Beef Liver is frying, melt the Butter in a saucepan over medium heat. Add the Onion and cook until softened and caramelized, about 10-15 minutes.
Make the Gravy: Stir in the All-Purpose Flour and cook for 1 minute. Gradually whisk in the Beef Broth until smooth. Bring to a simmer and cook until thickened, about 5 minutes. Stir in the Worcestershire Sauce and Black Pepper.
Serve: Remove the fried Beef Liver from the skillet and place on a paper towel-lined plate to drain excess oil. Serve immediately with the Onion Gravy.

Ingredients

1 pound 450 g Beef Liver-sliced into 1/4 inch thick pieces
1 cup 120 g Yellow Cornmeal
1 tsp 5 mL Smoked Paprika
1/2 tsp 2.5 mL Cayenne Pepper
1 tsp 5 mL Garlic Powder
1 tsp 5 mL Onion Powder
1/2 tsp 2.5 mL Black Pepper
1 tsp 5 mL Salt
1 cup 240 mL Buttermilk
1/4 cup 60 mL Vegetable Oil
1 tbsp 15 mL Butter
1 1 medium Onion-thinly sliced
2 tbsp 30 mL All-Purpose Flour
2 cups 480 mL Beef Broth
1 tsp 5 mL Worcestershire Sauce
1/4 tsp 1.25 mL Black Pepper

Equipment

Large Skillet
Shallow Dish
Saucepan
Whisk
Paper Towels

Instructions

Prepare the Liver: Pat the Beef Liver dry with paper towels and soak in Buttermilk for at least 30 minutes.
Prepare the Cornmeal Coating: In a shallow dish, combine all Cornmeal Coating ingredients.
Coat the Liver: Remove the Beef Liver from the Buttermilk and dredge in 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).
Prepare the Onion Gravy: While the Beef Liver is frying, melt the Butter in a saucepan over medium heat. Add the Onion and cook until softened and caramelized, about 10-15 minutes.
Make the Gravy: Stir in the All-Purpose Flour and cook for 1 minute. Gradually whisk in the Beef Broth until smooth. Bring to a simmer and cook until thickened, about 5 minutes. Stir in the Worcestershire Sauce and Black Pepper.
Serve: Remove the fried Beef Liver from the skillet and place on a paper towel-lined plate to drain excess oil. Serve immediately with the Onion Gravy.

Nutrition per serving

Calories 350

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Cornmeal Crusted Liver

Cornmeal Crusted Liver

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