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Easy recipe: Pan-fried liver with onions, herbs

 Pan-fried liver (Photo: iStock)

Liver is distinctively rich and tender, with a deep, robust flavour while its taste is slightly sweet, earthy, and savoury.

And today, we shall be learning how to pan-fry this delicacy.


500g liver slices (beef, chicken, or pork)

Two large onions, thinly sliced

Three cloves garlic, minced

Two tablespoons of olive oil

One teaspoon paprika

Salt and pepper to taste

Fresh herbs (parsley, thyme, or rosemary) for garnish


If using beef or pork liver, soak the slices in milk for 1-2 hours to reduce bitterness. Drain and pat dry. Season with salt, pepper, and paprika.

In a pan, heat olive oil over medium heat. Add sliced onions and sauté until golden brown. Add minced garlic and continue cooking until fragrant.

Add the liver slices in a single layer. Cook for 2-3 minutes on each side or until browned and cooked through. Be careful not to overcook, as the liver can become tough.

Garnish the pan-fried liver with fresh herbs like parsley, thyme, or rosemary. Serve hot with your favourite side dishes, such as mashed potatoes, rice, or crusty bread.

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