Southern Pan-Fried Liver and Onions

Step 1

Pat the liver slices dry with paper towels—this helps them brown instead of steam when they hit the hot pan.

Step 2

Peel the onions, then cut each one in half from root to tip, then turn the flat side down and slice crosswise into 1/4-inch-wide rings.

Step 3

Pour the flour into a shallow bowl or plate, then add the salt and pepper and stir with a fork until mixed evenly.

Step 4

Set a 12-inch skillet over medium-high heat and pour in 2 tablespoons of oil, then wait until it shimmers and slides quickly when you tilt the pan.

Step 5

Working with 3–4 liver slices at a time, lay each slice in the flour mixture, press gently so both sides get a light coating, then tap off excess flour.

Step 6

Lay the coated liver slices in the hot oil in a single layer—they should sizzle immediately—and cook without moving them for 2 minutes until the underside is golden-brown.

Step 7

Flip each liver slice over and cook the other side for 90 seconds until the outside is browned but the center still feels slightly soft when pressed with a finger.

Step 8

Transfer the cooked liver slices to a clean plate, then repeat steps 5–7 with the remaining liver slices using the same hot oil.

Step 9

Add the remaining 1 tablespoon of oil to the same skillet, then tip in all the onion slices and stir with a wooden spoon to coat them.

Step 10

Cook the onions over medium heat, stirring once every 2 minutes, for 12–15 minutes until they turn dark golden brown and feel completely soft when poked with a fork.

Step 11

Nestle all the cooked liver slices back into the skillet on top of the caramelized onions, then toss gently to combine and warm the liver through, about 1 minute.