Liver dishes in batter. Fried liver in batter Beef liver recipes fried in pieces in batter

Step 1: prepare the liver.

Be sure to let the liver thaw by leaving it at room temperature for a while. Then clean the pieces from the films and remove all the veins, otherwise they will become tough during cooking and spoil the taste of the dish. After cleaning, rinse the offal thoroughly, including removing any clotted blood. Wipe the liver prepared in this way with disposable paper towels, wiping it dry, and then cut into pieces of any size, but no thicker than 1.5-2 centimeters. Go over each one with a meat mallet, but don’t be overzealous, the goal is just to break the liver a little.

Step 2: prepare the onion.

Peel the onions, rinse with cool water, and rinse the grater in the same way. And then grate the vegetables, turning them into a homogeneous, aromatic paste.

Step 3: marinate the liver.

Place the prepared liver on the bottom of a deep plate, add chopped onion, as well as salt and any spices for meat that you usually use. Mix well, preferably with your hands, and leave the pieces of liver to infuse in this mixture for 15-25 minutes.

Step 4: prepare the batter.

While the liver is soaking in seasonings, prepare the batter. Break the chicken eggs into a loose deep plate, add a little salt and ground black pepper. Using a whisk or fork, whisk the egg mixture thoroughly. You can also use a mixer for convenience and save time.

Step 5: dip the liver in the batter.

Dip pieces of liver lightly marinated in onions first in wheat flour poured into a convenient flat container, then dip in eggs beaten with spices, and finally roll the offal in flour again.

Step 6: fry the liver.

Heat in a frying pan vegetable oil and place the pieces of liver rolled in batter there. Over medium heat, fry them on both sides until golden brown and fully cooked. This usually takes from 10 minutes, But no more than 15.
Attention: You need to place the liver slices at some distance from each other so that they do not stick together. You also need to carefully turn over the fried pieces, first carefully prying them up with a spatula to make sure that they have left the bottom of the pan.

Step 7: serve the liver in batter.

Liver fried in batter is served immediately after cooking, but even when cold it remains very tasty and therefore can be served not only as a hot dish, but also as an appetizer with pickles, for example.
Bon appetit!

To fry the liver, use only odorless vegetable oil. You should also not fry it in lard, otherwise the dish will turn out very greasy and therefore tasteless.

If you love spicy dishes, then add a little red pepper to the spices, you will probably like the resulting taste.

Bow for this recipe It is better to choose a vigorous one, which has a very sharp taste and smell; it is with such onions that the liver turns out especially tasty.

Ingredients

1 kg beef liver;

4 tbsp. l. wheat flour;

1 egg;

Salt and black ground pepper- to taste.

Sunflower oil for frying.

Cuisine: Russian Ukrainian. Cooking time: Prep: 10 minutes; Preparation: 20 min. Number of servings: 6

Especially for offal lovers! Tasty, simple and completely budget dish. I hope you enjoy the recipe.

The thought of cooking beef liver in batter had never crossed my mind before. I tried it at a party and really liked it =) I love simple and quick recipes. The preparation took 10 minutes, and the cooking process took 20. Which fits well with the fast pace of life.

So, let's get ready! We wash the fresh liver with cold running water, remove the films and vessels, and dry it with a paper towel. Then cut the liver into thin (no more than 1 cm) slices and sprinkle with ground black pepper.

Now we prepare everything necessary for the batter. Pour flour into one plate, beat the egg with a whisk in another plate.

Roll the peppered pieces of liver in flour,

then dip in egg

and roll in flour again.

After the process of deboning-dipping-coating, fry the liver slices on sunflower oil 2-3 minutes on each side.

Place the fried pieces in a saucepan, pour in half a glass of drinking water and simmer for 5 minutes.

We add salt at the very end of the cooking process, either before stewing or before serving. Serve the dish hot! Liver goes well with any vegetable side dish.

All! Ready! It's time to eat!

By the way, you can serve beans with onions and carrots as a side dish.

Another simple recipe for every day.

Soak dry beans in drinking water for about a day. Then boil until done. Cut the carrots and onions into strips and fry in unrefined sunflower oil. Salt and pepper. Drain the finished beans in a colander, then immediately mix with the oiled vegetables (vegetable oil coats the beans and the bean “skins” do not have time to burst).

Bon appetit!

Notes in the margins:

A little about the benefits of the liver.

Of course, the quality of beef liver depends on the conditions in which the animal is raised. However, no matter what, liver is a healthy dietary product that is rich in amino acids, including essential ones, microelements and vitamins.

Liver contains heme iron combined with copper, calcium and vitamin C, which helps maximize the absorption of iron by the body. Therefore, with low hemoglobin and iron deficiency anemia, the liver must be included in the diet.

Video Delicious beef liver in batter

An excellent video recipe that will help you better understand the process of preparing this tasty, satisfying and healthy dish.

Thank you for your attention and Bon appetit!

Liver is a rather specific product that many people don’t like. This by-product is incredibly useful, as it contains a lot of microelements necessary for humans. Try cooking liver in batter and you will be surprised how much your household will like this simple but tasty dish.

Recipe for beef liver fried in batter

Grind the peeled garlic under pressure, mix with spices and egg in a common bowl;
Sift the flour into the semi-finished batter and stir in the sour cream;
Knead vigorously;
We clean the liver of everything unnecessary and cut it into unique little pieces;
We wrap each piece a little with cling film and lightly beat it;
Cover the liver chops with batter;
Spray a hot frying pan with oil, medium heat, and fry the liver for 3 minutes on each side.

Option of a dish with pork offal

breadcrumbs - 3 tbsp;
pork liver – 300 g;
egg;
bulb;
pepper and salt;
vegetable oil - for frying.

Time: 30 minutes.

Calorie content: 218.4 kcal.

Prepare fried pork liver in batter:

Rinse the pork liver with water and wipe dry. We chop into large pieces flat;
Season all separated parts with spices;
Dip each “pancake” into a beaten egg and sprinkle with breadcrumbs;
The frying pan is heated with oil. Fry individual pieces on both sides for 4 minutes;
Chop the peeled onion into slices and cook until golden in the same frying pan;
Place in individual dishes ready dish, generously sprinkled with golden onions.

Chicken liver in dough

egg;
oil – 50 ml;
half a kilo of chicken liver;
flour – 30 g;
salt, pepper

Time: 35 minutes.

Calorie content: 202.4 kcal.

Cod liver in batter

400 g frozen or canned cod liver;
kefir – 3 tbsp;
flour – 2 tbsp;
oil for frying;
salt, herbs.

Time: 20 minutes.

Calorie content: 548.3 kcal.

If the liver is frozen, then in this form it should be chopped into “convenient” pieces. Canned fish by-product must be freed from oil as much as possible;
In a suitable bowl, mix kefir and flour to a batter;
Pour all the crushed parts of cod liver generously with the kefir-flour mixture;
Heat sunflower oil in a frying pan and fry for 3 minutes on both sides;
Immediately after removing from heat, add salt.

Useful notes

You can achieve tenderness and softness of the liver only by cutting it correctly and frying it in batter;
1 cm – maximum thickness of each piece;
Sprinkling the liver with soda will also add airiness. Leave this for an hour and then rinse thoroughly with running water;
5 minutes is the maximum time that you can fry 1 side, previously coated with batter;
salt should also be added at a certain point. Salt added before cooking promotes greater release of juices, which will cause the offal to turn into rubber during frying. When the liver is cooked, without removing it from the pan and turning off the heat, you need to add salt. Then cover with a lid and do not touch for 3-5 minutes;
Butter will only add additional flavor to the battered liver. Place a little oil on the piece you just removed from the frying pan;
the first step to toughness is to cover the breaded liver with a lid while cooking;
A thick paper towel, on which the pieces are placed immediately from the frying pan, will help absorb excess vegetable oil;
a perfectly hot frying pan contributes to maximum quick cooking liver, maintaining its juiciness and tenderness.

One of the most (if not the most) popular offal is probably liver. And rightfully so. It is included in many dishes; it is not only healthy, but also prepares very quickly. And this is a very big plus for workers. I would give the first place among all types to chicken. There is no need to beat it, it is soft in itself. And if you choose the right batter, eaters won’t have to beg to try at least a piece. There are different batters to suit every taste. Below, after the recipe, I will give some examples. Try it when you have time and desire to pamper your family. When free time is really bad or unexpected guests appear on the doorstep, a quick fix It’s better to make the simplest one: from flour and eggs. The recipe is incredibly simple. Can be used as an independent dish, but with a side dish it will be more satisfying. Chicken liver in batter it is good even for hearty breakfast or a light dinner. So, let's cook!

What do we need

chicken liver – 350g;
vegetable oil - for frying;
spices (oregano, ground black pepper, coriander) - to taste;
salt - to taste.
chicken eggs – 2 pcs;
wheat flour for batter – 2-3 tbsp;
milk 2.5% - 5-6 tbsp.

Chicken liver in batter: recipe with photos step by step

So our liver “chop” is ready! Easy to cook, right? And it tastes amazing. Juicy, soft, aromatic. Serve pasta as a side dish for the liver. cheese sauce with stewed vegetables. Fresh salad it will also be very useful.

Answer in great recipes With step by step photos from our authors!

If you want to get a fluffier crust, add starch to the batter. And if you want culinary experiments, then try the following variations of chicken liver batter:

Pour salt, spices into flour, pour in mineral water, yolk. Beat the egg white separately lush foam. Gently fold the whipped whites into the flour batter. Pour flour into a separate plate and first roll the chicken liver in it, then dip it in batter and fry as usual.
But a more masculine version is garlic and sour cream batter. Squeeze the garlic into the egg, add salt, sour cream or mayonnaise, and spices to taste. Add flour, beat until smooth. Then everything is as usual - dip in batter and onto the frying pan.
Add to batter grated onion and marinate the liver for 10 minutes.
For a denser, golden crust, you can grate hard cheese on the liver.
Ice beer and batter go well together and give the crust an unusual taste and crispness. No eggs needed, just flour and light beer. But the taste, I’ll tell you – mmm!
We also use breadcrumbs if you like it crunchy.
For lovers of greens - chop the dill and onion feathers, add to the batter, and the unusual green crust will surprise eaters with its appearance and taste, of course.
For variety, I recommend preparing it with bread kvass and cornmeal. Surprise and enjoy the unusual taste. I don't think you've cooked like this before.

Bon appetit and enjoy cooking!

Liver is an irreplaceable and valuable product on our tables. It contains a lot of iron, which is necessary for the normal functioning of the circulatory system. Liver is especially useful for women during pregnancy. But more and more often it is cooked in stewed form and chops are not often made, considering that they do not turn out juicy and soft. But in vain. In this recipe we will tell you how to cook soft chops from... pork liver in batter. They turn out tasty, appetizing and aromatic, it takes very little time to prepare, and in terms of the composition of the ingredients, the dish turns out to be quite economical.

Ingredients

pork liver – 400 g;
milk (for soaking the liver) – 0.5 l;
chicken eggs – 1 pc.;
milk (for batter) – 1/3 cup;
wheat flour – 2-3 tbsp. l.;
salt, ground black pepper - to your taste;
vegetable oil (for frying) – 30-40 ml.

How to cook pork liver chops in batter

To begin, wash the liver, remove the films and veins, put it in a bowl and fill it with milk. Leave it there for at least 1 hour. This is done so that the liver becomes soft and excess bitterness leaves it.

After the required time has passed, remove the liver from the milk, place it in a colander and let it drain a little, then cut it into portions for chop pieces. Now wrap each piece in cling film or simply put it in a plastic bag and lightly beat it with a kitchen hammer. The liver should be wrapped in such a way that during beating it does not spread, and splashes from it do not scatter throughout the kitchen.

Break the egg into a separate bowl, beat it lightly with a fork, and pour milk into it. Now add flour, salt and pepper (you can also add any herbs and spices that you usually use when cooking meat dishes). Mix everything thoroughly until you obtain a homogeneous consistency so that the batter is free of lumps. Before frying, you will thoroughly dip each piece of liver in the resulting mixture.

Heat vegetable oil in a frying pan. Install on the stove medium heat and fry the chops on each side until an appetizing golden crust appears. Do not fry for too long, otherwise the battered liver chops will turn out tough and rubbery. To accurately determine the degree of readiness of the chop, pierce it with a thin wooden toothpick - if blood comes out, then the piece of liver is not yet fully cooked; if the juice appears clear, the chop is ready.

You can place the finished chops on shared dish and serve them with a salad of fresh vegetables(cucumbers, tomatoes, sweet pepper, cabbage) or do it in portions with a side dish, which is perfect for mashed potatoes, boiled rice, buckwheat porridge.

Helpful Tips:

Instead of flour for batter, you can use breadcrumbs very finely ground.
To enhance the taste and juiciness when serving, place onion rings fried until golden brown on top of the chop.