I totally get that liver and bacon isn’t everyone’s cup of tea, but trust me, this recipe might change some minds. It’s got a great balance of flavors that really complements the liver without overpowering it. Plus, the bacon adds that perfect, smoky crunch. Give it a try – you might be surprised how tasty it can be!
Directions
- Soak liver in milk for several hours
- Cook bacon and reserve bacon fat.
- Take liver from milk and pat dry.
- Put flour, salt, and pepper on a flat plate.
- Mix well.
- Dip liver on both sides into flour mixture
- Fry liver in hot bacon fat, turning over once.
- Do not overcook.
- Serve with reheated bacon, mashed potatoes, and peas.
- Can also add fried onions.
ENJOY!!
