Total Time
Prep 10 mins
Cook 10 mins

I think this dish has an undeserved reputation. When it's cooked up nice and crisp it's really wonderful. I had kids eating this like crazy, because I didn't tell them what it was!


  1. Cut liver in small serving size pieces.
  2. Salt and pepper pieces.
  3. In a 12 inch skillet heat vegetable oil.
  4. Make sure it is good and hot (I use medium high).
  5. Lightly roll pieces in flour.
  6. Saute in hot oil till brown on one side, turn and brown the other side.
  7. About 4 minutes per side.
  8. Remove from skillet and keep warm.
  9. Add onions to skillet and fry about 5 minutes till crisp tender.
  10. Put onions over liver and serve.
Most Helpful

Wonderful! So easy and quick to prepare and so delicious. I only made slight alterations. First I soaked the calves liver in milk - why - because my Mother said so - she's almost 90 and I'm not about to argue. I then followed your recipe. Besides the onions I added bacon like it has come served in some restaurants when I've ordered it out. I served it with creamed spinach and baked potatoes with butter, sour cream, bacon bits, and a little shredded cheese. I think calves liver gets a bum rap probably because the name prohibits people from trying it. It's great folks - give it a chance. Thanks for the recipe, now I can make it at home.

Terrilynn September 23, 2002

Delicious and very easy! Our grocery doesn't carry calves liver, so used beef liver - it was wonderful. Also good now that the sweet Texas 1015 onions are in season!

Kat in Texas May 13, 2002

This recipe is also great if you make a gravy to put over the liver and onions.

Sandra January 22, 2002