Thursday, October 2, 2008

Fried Chicken Liver

Not all people like liver, but according to my non-liver lover friends, this one is a must try
Beer batter:
1 cup all purpose flour
1 tsp baking powder
1 Tbsp kosher salt or rock salt
1 Tbsp pepper (or to taste)
1 to 1 1/2 cup dark beer
1 lb chicken liver
3 cups vegetable or canola oil
Sauce (just mix before prepping everything so the sugar is dissolved before using):
1 cup vinegar
5 Tbsp brown sugar
1 Tbsp salt
1 Tbsp pepper
Prep work:
Cut liver in 1 inch pieces, make sure to remove fat and connecting tissues (not good eats).  Season with salt and pepper (add cajun seasoning if you have it)
Combine beer batter, making sure that the batter is used within an hour of adding the beer.  Try not to kill the bubbles when you mix it and gauge the liquid.  The texture of the batter should be like a lighter pancake batter.
Heat the oil.  You know it's hot enough if you put in the stem of a wooden spoon and the sides bubble up.
Drop the liver in the beer batter, then drop in the oil.  Cook 1 1/2 minutes on each side (don't over cook)
After cooking, let it dry on a paper towel.
Serve with chopped parsley on top if you have it.

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