1 Beef liver, sliced (quantity as needed for servings)
1 Salt, to taste
1 Black pepper, to taste
1 All-purpose flour, for dredging
1 Bacon fat, for frying
1 Bacon, cooked, for serving
Instructions
1. Prepare the liver as for Broiled Liver (see p. 185): remove any membrane and sinew, then slice into serving-size pieces approximately 1/2 inch (1.25 cm) thick.
2. Sprinkle the liver pieces on both sides with salt and black pepper.
3. Dredge each piece lightly in all-purpose flour, shaking off any excess.
4. Heat a cast-iron skillet over medium-high heat and melt enough bacon fat to coat the bottom generously, approximately 2–3 tablespoons (30–45 ml). The fat is ready when a pinch of flour sizzles immediately on contact.
5. Add the liver pieces in a single layer — do not crowd the pan. Fry for 2–3 minutes per side until the exterior is deep golden brown and the interior is just barely pink at the center (internal temperature 160°F / 71°C for well-done, or 145°F / 63°C with a 3-minute rest for medium). Overcooking liver beyond this point will make it tough and grainy.
6. Transfer to a warmed plate. Serve immediately with cooked bacon alongside.
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