A truly brilliant idea: How to marinate liver before frying – See in the comments
Preparing liver before frying is key to making it tender and flavorful. Here are some brilliant ideas to spice up your liver:
- Soaking in milk:
Milk helps to soften and mellow the flavor of the liver.
Soak the liver slices in milk for 30 minutes or even 1-2 hours.
Drain the liver thoroughly before frying.
- Marinating with vinegar:
Vinegar also helps to soften the liver and reduce the strong flavor.
Mix equal parts water and vinegar (e.g. apple cider vinegar).
Soak the liver slices in the marinade for 30 minutes.
- Baking soda treatment:
Baking soda works wonders for liver, making it incredibly tender.
Sprinkle a little baking soda on the liver slices and let it sit for 15-20 minutes.
Rinse the liver thoroughly before frying.
- Marinating with spices:
Marinating not only softens the liver, but also adds flavor.
Mix together olive oil, garlic, onion, salt, pepper and other spices (e.g. marjoram, thyme).
Marinate the liver slices for at least 30 minutes, but even several hours.
- Flouring:
The flour helps the liver develop a crispy crust.
Heat the oil in a pan.
Before placing the liver in the pan, roll it in flour.
The flour prevents the liver from sticking and gives it a nice color.
Additional tips:
Always fry the liver in a hot pan so that it crusts quickly.
Do not overcook the liver, as it will become tough.
Only salt the liver after frying, as salt will dry it out.
With these methods, you are guaranteed to make soft and tasty liver!