• Recipe

    Stefan Kölsch

    Pan fried Ox Liver with crispy onion rings

     
    • Serves 4
    • Preparation time 15 mins
    • Cooking time 10 mins
  • Ingredients
     
    • 200-300ml Milk
    • 2 large Onions (peeled and cut into 3mm rings)
    • 100-120g Plain flour
    • Sufficient oil for frying
    • 1-2 tbsp Olive Oil
    • 20g Butter (cut into 0.5cm cubes)
    • Fine sea alt and freshly milled black pepper
  • Method
     
    1. Remove the liver from the packaging and soak in the milk for 10-15 minutes.
    2. Coat the onions rings in flour, tap off any excess and carefully deep fry in 2-3 batches (the oil should be approx 170&°C) until golden and crisp.
    3. Use a slotted spoon to remove the onion rings from the hot oil and leave on kitchen paper to soak up any excess oil before setting aside.
    4. Remove the liver from the milk and pat dry with kitchen paper. Coat the liver with flour and tap off any excess. Heat the oil and butter in a frying pan on a medium heat and sear the liver on both sides for 1-1½ minutes per side.
    5. Remove from the pan and arrange with the onion rings on preheated plates, season with salt and pepper.
    6. To serve, drizzle the liver with the remaining pan juices.
    7. Serve with whipped potatoes and cream spinach.
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