Absolute Best Fried Beef Liver Recipe (2024)

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Are you looking for a new spin on your favorite beef liver recipe? Learn how to make this scrumptious fried beef liver recipe. It’s absolutely worth it!

Absolute Best Fried Beef Liver Recipe (1)

Beef liver is probably the most popular organ meat out there. But to some, it’s still not ending up on their table anytime soon! But today, I hope to change that.

I admit, I used to be that way, weirded out at the thought of eating beef liver. But then, I grew up and realized it’s actually pretty good.

It wasn’t until recently that I discovered how delicious it is battered up and fried. Honestly, you can hardly even tell it’s liver!

It kinda looks like chicken fried steak if you ask me?

Needless to say, this recipe, along with my roasted beef heart, are going to be recipes I’ll be adding to the regular meal rotation.

Absolute Best Fried Beef Liver Recipe (2)

How to fry beef liver

I think it is about time to introduce the awaited recipe for fried beef liver. This recipe is epic and loved by many in my family. I hope you experience the same delight!

Ingredients

  • Beef liver 1.5 lbs
  • 1 cup of all-purpose flour
  • 1 teaspoon of sea salt
  • 1/2 teaspoon of ground pepper
  • 1 cup of buttermilk
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of baking soda
  • 1 egg
  • Peanut oil for frying

Instructions

Step 1: Add flour, salt and pepper to one bowl.

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Step 2: Add baking powder and baking soda to a second bowl, then stir in the buttermilk and egg.

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Step 3: Preheat about a half inch of peanut oil in a deep cast iron skillet.

Step 4: Dredge the liver through the flour and shake off any excess.

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Step 5: Dip the lightly floured liver into the buttermilk batter.

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Step 6: Then, dredge it back through the flour. Place the liver on a plate and repeat for the rest.

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Step 7: Fry the liver, two at a time, flipping once, until crispy and dark brown. Remove to a plate or cooling rack to drain any excess grease.

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Cooking Tips

  • They take about 3-4 minutes per side to cook, though this time differs depending on the oil temperature.
  • Speaking of oil temperature, I found 325°F to be the perfect temperature for frying the liver.
  • Use an instant thermometer to check the internal temperature. They should read 160°F.
  • Use tongs to set the liver into the oil to prevent the oil from splattering on your hands.
  • You can also use a dutch oven for frying liver.

Why you will love this recipe

Unique taste and texture: Like any other liver, beef liver has a distinct flavor that draws so many to it. Plus, it’s so versatile, from frying like we did today to adding it to a stir fry.

Quick and easy: Even though there are more than a few steps in this recipe, each step is quick, easy to follow, and can be on your table in less than 30 minutes!

Easily customizable: To take this dish to the next level, add onions to the leftover batter and fry as you did the liver to make onion rings. Who wouldn’t want liver and onions? They are a combination made to be together.

The extra crispy texture is unmatched: I always say everything tastes better fried. Whether it be my fried meatballs or fried chicken tenders, I receive so much positive feedback from all my fried recipes.

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What is beef liver?

Beef liver can be somewhat compared to chicken liver or pork liver.

It is considered a highly nutritious organ meat, containing a variety of essential nutrients such as vitamins, minerals, and protein.

However, it is important to consume liver in moderation due to its high vitamin A content.

Frying beef liver

Have you ever tried liver before? If you are new to liver, frying is definitely a great introduction.

I can’t say that it tastes exactly like fried chicken, but believe me, its unique flavor and texture is truly delicious and makes a satisfying dish.

Liver has a strong flavor, so it is recommended to start with small portions until you get used to the taste. Let me just say once you try it, you will like it! After all, everything tastes better fried!

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Storing and reheating

Allow the meat to cool completely before storing it in an airtight container for up to 4 days.

Reheating fried beef liver to its original crispiness is actually a pretty simple process. All you need to do is grab the liver from the fridge and set the contents on a sheet pan.

Preheat the oven to 350°F and cook for 10 minutes or until it reaches the desired temperature. And voilà, you have it!

FAQs

How long to fry beef liver? You should fry each side for 3-4 or until it is crispy and golden brown.

Why do you put flour on the liver before frying? Coating the liver with flour can help the liver to absorb the oil, which will obtain that desired crispy golden brown outer layer while keeping the inside moist and tender. The flour also helps to hold in the spices as well as seal in the natural juices.

Which flour is best for frying? I used all-purpose flour for this recipe, but for a gluten-free option, you can substitute it for any flour of your choice.

What is the best oil for frying? I used peanut oil for this recipe, but you can use any oil with a high-smoke point.

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Wrapping up

Fried Beef Liver is such a fun dish to make, and I am so glad you came along for the ride. I find this recipe is so delicious; I love making it for cozy family dinners.

And if you make enough, it makes great leftovers that take no time to reheat.

I hope you enjoyed making this recipe, and if it was your first time trying liver, be sure to comment below and share your experience. I enjoy going through and reading everyones’ reviews!

If you enjoyed this post, expand your horizons with other cuts from a cow and make more beef recipes! I publish a new post each week, so be sure to come back and check it out!

  • Oven Baked Beef Ribs
  • Beef Heart on the stovetop
Absolute Best Fried Beef Liver Recipe (13)

Absolute Best Fried Beef Liver Recipe

Nate Ascher

If you love beef liver, you have come to the right place. This extra-crispy fried beef liver recipe is tender and full of savory flavors.

4.72 from 7 votes

Print Recipe Pin Recipe Save Recipe

Prep Time 15 minutes mins

Cook Time 8 minutes mins

Total Time 23 minutes mins

Course Main Dishes

Cuisine American

Servings 6

Calories 341 kcal

Ingredients

  • Beef liver 1.5 lbs
  • 1 cup of all purpose flour
  • 1 teaspoon of sea salt
  • 1/2 teaspoon of ground pepper
  • 1 cup of buttermilk
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of baking soda
  • 1 egg
  • Peanut oil

Instructions

  • Add flour, salt and pepper to one bowl.

  • Add baking powder, and baking soda to a second bowl, then stir in the buttermilk and egg.

  • Preheat about a half inch of peanut oil in a deep cast iron skillet or dutch oven.

  • Dredge the liver through the flour and shake off any excess.

  • Dip the liver into the buttermilk batter.

  • Then, dredge it back through the flour. Place the liver on a plate and repeat for the rest of the pieces.

  • Fry the liver, two at a time, until crispy and dark brown. (about 3-4 minutes per side)

  • Remove to a plate or cooling rack to drain excess grease before serving.

Notes

  • I like to keep the oil temperature around 325°F.
  • Use an instant thermometer to check the internal temperature. They should read 160°F.
  • Use tongs to set the liver into the oil to prevent the oil from splattering on your hands.
  • Nutrition

    Serving: 1ozCalories: 341kcalCarbohydrates: 24gProtein: 38gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 5gCholesterol: 482mgSodium: 718mgFiber: 1gSugar: 2g

    Tried this recipe?Let us know how it was!

    This website provides approximate nutrition information based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands, measuring methods and portion sizes per household. We recommend running the ingredients through whichever online nutritional calculator you prefer.

    Absolute Best Fried Beef Liver Recipe (2024)

    FAQs

    Do you soak liver in milk before frying? ›

    Soak the liver in a dish or bowl of milk for 30-60 minutes. This is an important step in removing the bitter flavor from the liver. Salt and pepper the liver generously, and leave it out at room temperature while you prepare the remaining ingredients. Pat the liver dry.

    How to cook liver so it's not disgusting? ›

    The key is to slice and soak the liver; the soaking removes the pungent taste. After soaking, the liver is battered, fried, and dipped in garlic aioli -- it's a crowd-pleasing, crunchy preparation. Enjoy!

    What is the best cooking method for liver? ›

    Liver is extremely nutritious and less expensive than most beef products. It's very lean, so it's most often pan-seared quickly to brown and keep it from drying out, although it can also be baked, braised, grilled or made into paté or liverwurst.

    Should you boil liver before frying? ›

    Cooking Instructions
    1. Chop the liver then boil for 15mins or until the red colour has disappeared.
    2. Add the chopped onions and cooking oil. And allowed to fry.
    3. Add the tomatoes and allow to cook till well mixed.
    4. Add the tomato paste and mix well.
    5. Add the royco and salt then cook for 8 mins.
    6. It's ready with Ugali.
    Apr 27, 2021

    What can I use instead of milk for soaking liver? ›

    Some chefs insist on soaking in salt and lemon water. Others opt to soak in ice water or milk to lessen the intensity from an older animal. Others suggest that you should never soak a fresh liver and that its quick preparation is part of the appeal.

    Do you wash blood off the liver before cooking? ›

    Soaking liver in milk or saltwater can pull out any leftover blood and improve the flavor.

    What makes the liver taste better? ›

    This liver and onions recipe will turn liver haters into converts! It's very simple to make but the three things that will set your liver above all others are: 1) soak in milk, 2) turn the liver as little as possible when cooking, and 3) don't overcook.

    How do you get the gamey taste out of liver? ›

    Soak liver in milk for 1-2 hours before cooking.

    If you follow a strict paleo diet, you can use coconut milk instead of dairy milk; you'll get the same benefit of mellowing out the flavor. Buttermilk is also a great option!

    Which liver is tastiest? ›

    Two of the most prized livers are calf's liver and chicken livers. Both are on the sweeter end of the offal spectrum, mild in their meatiness and relatively tender and delicate, though for obvious reasons, chicken livers are much, much smaller than the other meats mentioned here.

    Do you rinse chicken liver after soaking in milk? ›

    Soak chicken livers in milk for up to a couple of hours to help remove any strong flavors. Place livers in a colander and rinse under cold water; discard milk.

    How do I tenderize my liver before cooking? ›

    Pat the liver dry with a paper towel before submerging it in whole milk, buttermilk or red wine in a covered container or resealable, plastic bag. Let the liver marinate in the liquid for 30 to 60 minutes in your fridge. The liquid will tenderize the meat and help minimize the liver's mineral taste.

    How does milk remove liver taste? ›

    This is because buttermilk (and milk in general) contains calcium. The alkaline calcium interacts with chicken liver and tempers its acidic nature to leave a mild-tasting liver. Milk also helps remove any blood left in the liver, making it taste less metallic.

    What does soaking in milk do to meat? ›

    According to SunFed Ranch, marinating beef in milk creates a lightly acidic bath for the meat, tenderizing it without breaking down its proteins too much. The calcium in the milk reacts with the enzymes in the meat to gently soften the proteins, facilitating another tenderizing process.

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