Grandma's secret: How milk-soaking guarantees perfect fried liver

Frying liver can be challenging—it often turns out dry and tough. However, there is one simple step that guarantees juicy and tender liver every time. Thanks to this method, your dish will always be perfect.

The key step before frying is to set aside half an hour to soak the liver. According to grandma's suggestion, to avoid tough liver, soak it in milk for at least 30 minutes before frying. This simple trick softens the liver and removes its bitterness, making it juicy and tender when fried.

Pan-fried liver is a quick and easy meal idea for lunch or dinner. Prepare: 1 pound of chicken liver, milk, 1 sliced onion, flour (for coating), salt and pepper (to taste), and oil or butter (for frying). First, wash the liver and clean off any membranes and veins. Place it in a bowl and cover it with milk. Leave it to soak for 30 minutes. Thanks to this simple trick, tough liver will be a thing of the past. After soaking, dry the liver with a paper towel. Coat it in flour to get a crispy crust during frying. Heat oil or butter in a pan. Add the sliced onion and fry until translucent. Put the liver in the pan and fry on medium heat for about 3 to 4 minutes on each side until golden brown. Season with salt and pepper at the very end of frying to avoid toughening the meat.

Soaking the liver in milk before frying makes it soft and juicy. Thanks to this trick, the liver is tender and flavorful, perfect as a main dish or as an addition to salads and other meals.

Tips and advice  

• Soaking time: If you have more time, you can leave the liver in milk for longer, even up to 2 hours, to achieve even better results.
• Frying temperature: Make sure the pan is well-heated before frying so the liver sears quickly and doesn't lose its juiciness.
• Additions: You can enhance the flavor of the liver by adding fresh herbs such as thyme or rosemary during frying or by incorporating a sauce, like cream or mushroom sauce.