beef lever and onions

Ingredients

– 1 pound beef liver, sliced into 1/4-inch thick strips
– 1 large onion, sliced into rings
– 1 cup all-purpose flour
– 1 teaspoon paprika
– 1/2 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup buttermilk
– Vegetable oil for frying

Instructions

1. Prepare the liver: In a shallow dish, mix together flour, paprika, garlic powder, salt, and pepper.
2. Dredge the liver: Dip each liver strip into the flour mixture, coating both sides evenly.
3. Soak in buttermilk: Place the floured liver strips in a separate shallow dish and pour buttermilk over them. Let it sit for 10-15 minutes.
4. Dredge again: Remove the liver strips from the buttermilk and dredge them in the flour mixture again, pressing the coating onto the liver to adhere.
5. Fry the liver: Heat about 1/2-inch of vegetable oil in a large skillet over medium-high heat. Fry the liver strips in batches until browned and cooked through, about 3-4 minutes per side. Drain on paper towels.
6. Fry the onions: In the same skillet, add a little more oil if necessary, and fry the onion rings until golden brown and crispy, about 3-4 minutes. Drain on paper towels.
7. Serve: Serve the fried liver strips with the crispy onion rings and your favorite sides, such as mashed potatoes or collard greens.

Tips

– Use a thermometer to ensure the oil reaches 350°F for optimal frying.
– Don’t overcrowd the skillet; fry in batches to prevent the liver and onions from sticking together.
– For an extra crispy coating, you can chill the floured liver strips in the refrigerator for 30 minutes before frying.