Southern Fried Liver 'n' Onions

• Meat

  • 1 1 lb package Beef liver

• Produce

  • 2 Onions, large thin

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1 tsp Salt
  • 1/2 cup Self rising corn meal
  • 1/2 cup Self rising flour
  • 1/2 tsp Sugar

• Oils & Vinegars

  • 1 Canola oil

Found on justapinch.com

Description

Ingredients

• 1 lb package beef liver
• 2 large onions, peeled and sliced thin
• 1/2 tsp sugar
• 1/2 c self-rising flour
• 1/2 c self-rising corn meal (not mix)
• 1 tsp salt
• 1/2 tsp black pepper (or to taste)
• canola oil for frying

Directions

• 1Pour about 1/2" to 1" canola oil into a heavy skillet (I use a cast iron chicken fryer). Turn heat to high. When oil is hot, add onions and sprinkle with sugar. Reduce heat to medium high and cook, stirring frequently until onions have lightly browned. Remove from pan and set aside. 2Remove liver from package, wash. If pieces are large, cut in half. Mix flour, corn meal, salt and pepper in a shallow dish. Roll liver pieces in flour mixture. 3In the same skillet that onions were caramelized in, add liver pieces a few pieces at a time so as not to overcrowd your pan. Brown well on both sides using medium to medium high heat. Transfer to plate and repeat with next batch. 4Once all liver is browned, return to pan and top with onions. Reduce heat to medium and cook for about 3 to 5 minutes. Transfer to serving platter and arrange caramelized onions on top. Serve hot with your favorite veggies (I like to serve with mashed potatoes, sawmill gravy and green beans).