Quote:
Originally Posted by captnamazing
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that sounds pretty good man. i've been looking for a good recipe like that. I need to eat more livers for the nutrients u know what I mean
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yw, the hard part is browning them, not over/undercooking burning them, it took me about 3 times before I kind of perfected it. Worst case you end up with them a little mushy, expect a lot of the breading to come off and stick to the bottom of the pan.
I used a cast iron skillet. Different oil requires a bit diff technique. So far I liked the Conola oil I used best.
But plain lard works real good too.