Remove the liver from the packaging and soak in the milk for 10-15 minutes.
Coat the onions rings in flour, tap off any excess and carefully deep fry in 2-3 batches (the oil should be approx 170ºC) until golden and crisp. 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.
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. Remove from the pan and arrange with the onion rings on preheated plates, season with salt and pepper. To serve, drizzle the liver with the remaining pan juices.
Serve with whipped potatoes and cream spinach.
Purchase your ingredients...
Firm and meaty, this monkfish keeps its shape and has great flavour1 SERVINGSfrom £12.00
Rate this recipe
I was absolutely delighted with this recipe it was truly scrumptious By crazylady - 2nd Feb 2013
Your comment or suggestion
Comments on this recipe
No comments yet