Hot Liver Recipe

Trim and soak

Place the liver on a cutting board. Trim away membranes, sinew and any greenish bits. Slice the liver into 1/4- to 1/2-inch thick strips or pieces about 2–3 inches long for even frying. Put the sliced liver in a bowl and cover with 2 cups whole milk. Add 1 tsp kosher salt and 1/2 tsp black pepper to the milk, stir gently, and refrigerate for 30–60 minutes. Soaking mellows flavor and tenderizes.

Prepare dredge

While the liver soaks, combine 3/4 cup all-purpose flour, 1/4 cup cornmeal, 1 tsp smoked paprika, 1/4 tsp cayenne, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp black pepper and 3/4 tsp kosher salt in a shallow dish or rimmed plate. Whisk to fully incorporate and break up any lumps.

Make egg wash

In a separate shallow bowl, beat 2 large eggs and whisk in 1/4 cup buttermilk (or 1/4 cup of the reserved milk) until smooth.

Remove the liver from the milk and pat pieces dry on paper towels. Set up an assembly line: liver pieces, egg wash bowl, flour/cornmeal dredge on a plate. Heat a large heavy skillet or cast-iron pan over medium-high heat and add 2 cups neutral oil. Heat oil until a deep-fry thermometer reads 350°F (175°C) or a small breadcrumb sizzles and browns in about 30–45 seconds.

Working in batches to avoid crowding, dredge liver pieces first in the egg wash, letting excess drip off, then coat thoroughly in the flour/cornmeal mixture, pressing lightly so the coating adheres. Shake off excess. Carefully add coated liver pieces to hot oil and fry until golden brown and just cooked through, about 2 to 3 minutes per side depending on thickness (internal temperature should be about 145–150°F). Do not overcook — liver becomes dry quickly. Transfer cooked pieces to a wire rack set over a sheet pan or paper towels to drain. Repeat with remaining liver, letting oil return to temperature between batches.

While the last batch fries, wipe out any excessive browned bits from a small saucepan and add 4 tbs unsalted butter and 1 tbs olive oil over medium heat. When the butter melts and begins to foam, add 3 minced garlic cloves and 1 tsp red pepper flakes. Sauté gently for 30–45 seconds until fragrant but not browned.

Stir in 1 tbs hot sauce, 1 tsp apple cider vinegar and 1 tbs lemon juice. Remove from heat and whisk in 2 tbs chopped fresh parsley, 1/4 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning or heat — add a pinch more red pepper flakes or a dash of hot sauce if you want it hotter.

Transfer fried liver pieces to a large bowl. Pour the hot garlic butter sauce over the fried liver and toss gently to coat, or serve the sauce spooned over each portion.

Arrange hot liver on a platter, garnish with remaining 1 tbsp chopped parsley and lemon wedges. Serve immediately so the coating remains crisp and the sauce is hot. Hot Liver pairs well with mashed potatoes, steamed rice or crusty bread.