A butcher’s guide to pan frying liver

Rich in iron and deep in flavour, liver is somewhat of an old-school dish. It became popular in the 19th century due to its low price and high nutritional value. Liver is a great source of protein, iron and is packed with vitamins and minerals like vitamin A, B12 and copper and zinc.

In our butcher’s guide, we share how to pan fry liver, from the prep to serving.

Preparing the liver

Before cooking, slice your liver into thin strips around 1cm. Then, soak in water in the fridge for 30 to 60 minutes. This will remove the metallic flavour, making it more mellow.

Drain the water and pat the liver completely dry. Let the meat reach room temperature

Then, season generously with salt and pepper. Depending on your preference, you can also lightly dredge the liver in flour. This will give it a crispier coating.

How long to pan fry liver

In a frying pan, heat oil with a high smoke point or butter to a high temperature. Once hot, add the liver and cook for 2 to 3 minutes on each side.

The outside should be crisp but still soft in the middle. Avoid overcooking or you’ll impact the texture of the liver.

If you’re serving with veg like a classic liver and onion, remove the liver from the pan and fry it separately. This allows the onions to take on the liver flavour, enhancing the taste.

How to tell liver is cooked

Liver is cooked when the outside is crispy and the inside has a slight pink colour. If you have a meat thermometer, check the internal temperature has reached at least 71 degrees.

Buy liver online with Campbells Meat for guaranteed quality from our expert team of butchers. Free delivery available on orders over £70.