Fried Liver (arnavut Cigeri) App Recipe
Fried beef liver with garlic and our served seasoning served with onion garnish.
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Ingredients
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Main Ingredients
Coating and Seasoning
Method
Preparation
- 1
Prepare the Liver
Clean the beef liver under cold water and pat it dry with paper towels. Remove any membranes or veins from the liver and slice it into 1/2-inch thick pieces.
- 2
Prepare the Onions and Garlic
Peel the onion and slice it thinly. Peel and mince the garlic cloves.
Coating
- 3
Mix the Coating Ingredients
In a shallow bowl, combine the all-purpose flour, paprika, salt, and black pepper. Mix well to ensure even distribution of spices.
- 4
Coat the Liver
Dredge each piece of liver in the flour mixture, ensuring it is fully coated. Shake off any excess flour.
Cooking
- 5
Heat the Oil
In a large skillet, heat the olive oil over medium-high heat until hot but not smoking.
- 6
Fry the Liver
Carefully add the coated liver pieces to the hot oil. Fry for about 2-3 minutes on each side, or until golden brown and cooked through. Avoid overcrowding the pan; fry in batches if necessary.
- 7
- 8
Remove and Drain
Once cooked, remove the liver from the skillet and place it on a plate lined with paper towels to drain excess oil.
Serving
- 9
Garnish and Serve
Serve the fried liver hot, garnished with the sliced onions. Enjoy with your choice of side or dipping sauce.
