Liver with Crispy Onions

Calf’s liver should be cooked until pink inside for the best texture. Crispy onions alongside the moist texture of the liver is a great combination. Flouring onions and frying them right away gives a crisper texture. If they sit in the flour they get soggier.

Onions

1 Spanish onion
1 cup (250 mL) flour
Salt and freshly ground pepper
Oil for deep frying

Liver

1⁄4 cup (50 mL) flour
4 pieces calf’s liver, 5 oz (150 g) each
1 tbsp (15 mL) butter

Sauce1⁄4 cup (50 mL) sherry vinegar
1⁄2 cup (125 mL) chicken stock
2 tbsp (25 mL) butter

1. Slice onion into thin rings. Season flour with salt and pepper. Toss onions with seasoned flour in batches and lay on baking sheet. Don’t clump together. Heat 2 inches (5 cm) of oil in a wok over high heat until very hot. Add onions in batches and fry for 30 seconds to 2 minutes or until golden. Remove and set on paper towels. Reseason with salt.

2. Season flour with salt and pepper and lightly coat liver.

3. Add butter to skillet and heat over medium-high heat. Working in batches if necessary, add calf’s liver and fry about 2 minutes per side depending on thickness or until still pink in centre. Remove to serving plates.

4. Drain any fat from pan and add sherry vinegar and stock. Bring to boil scraping up any brown bits on the base of the pan. When sauce has reduced to about 1⁄4 cup (50 mL), about 4 minutes, swirl in butter. Drizzle a little sauce on each serving. Top with onions.

Serves 4