How to fry tender liver: The milk-soaking secret revealed

Frying liver can be challenging—it often turns out dry and tough. However, one simple step guarantees a 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 offal. 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 an idea for a quick lunch or dinner. Prepare: 450 grams of chicken liver, milk, 1 onion sliced, flour (for coating), salt and pepper (to taste), oil or butter (for frying). First, wash the liver and clean off any membranes and veins. Put it in a bowl and cover it with milk. Leave it for 30 minutes to soak. Thanks to this simple trick, tough liver will be a thing of the past. Preparation before frying: 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 3-4 minutes on each side until golden. 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 full of flavour, perfect as a main dish or 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 get 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 flavour of the liver by adding fresh herbs such as thyme or rosemary to the frying, or by adding a sauce, such as cream or mushroom sauce.