- 1 pound of liver (lamb, kid, calf, or pork)
- 1 cup flour (for dredging)
- olive oil for frying
- 2 teaspoons sea salt
Cut the liver into small 1 x 2-inch chunks and salt. Dredge in flour and fry in 1/4 - 1/3 inch of hot olive oil over medium / medium-high heat until done (about 8-10 minutes).
Serve with a squeeze of lemon juice (for lamb or kid) or a sprinkle of red wine vinegar (calf or pork).
Yield: serves 5-6 as a meze/appetizer with other dishes