After trying the food from Brazil and other countries, I am compelled to test my grounds. The topic of the day is liver and this means liver of anything...duck, pig, and chicken. Don't pouch your lips and give me that yucky face, you probably have tasted liver before you just don't know it. Liver is a delicacy to many cuisines, including the most celebrated cuisine of modern cooking, France. Foie gras and pâté are synonymous with the Frnech cuisine for its succulent taste and a perfect matching with bread.
The discussion of the day is not all about just the French cuisine but for the usage of liver. Furthermore, I introduce to you guys fried liver. This is a random thought and, personally, I think it would taste great since it has a rich a buttery texture. This is a simple mix and I choose to do the double dip. All purpose flour was used for the batter, a pinch of salt, and two beaten eggs on the side.
Liver is sold at various markets, even HEB so getting the supply should not be a problem at all. Thoroughly wash the livers and let it dry before cook. Dip the livers into the beaten eggs mix and toss it into the batter mix, roll it, shake before remove for batter residue, dip it into the eggs again and lastly, dip the liver into the batter one more time before deep frying it. Allow 10 minutes for cooking between each batter.
Well since this is a snack, i enjoyed it by myself and the judges were not at home in the first place; thus i'm excused from being judged and fought over my food. If you want to try the liver beforehand prior to cooking it yourself....take a drive to your local Chicken Express and fried liver is on the menu at a cheap price.
Good Day! =]
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