| DEEP-FRIED LIVER STRIPS |
|
|
|
4 Servings1 pound calf's liver 1 teaspoon salt 1 teaspon dried leaf oregano Dash pepper 1/4 cup olive oil 2 tablespoons lemon juice CRISCO Shortening for deep frying Lemon wedges (optional) Parsley (optional) Cut liver into strips, 2-1/2 x 1/2 inch, and put into a bowl; sprinkle with salt, oregano, and pepper. Add olive oil and lemon juice. Stir to coat liver. Cover and refrigerate for 2 hours or longer. Heat Crisco to 3650 in a deep saucepan or deep fryer. Remove liver from marinade. Fry several strips at a time in hot Crisco for 20 to 30 seconds or until brown. Serve immediately garnished with lemon wedges and parsley, if desired. |
