Pan-Fried Beef Liver with Onions and Crispy Potatoes

1. Prepare the Liver
Clean the Liver: Start by removing the outer skin from the liver and cutting it into slices about 1 cm thick.
Flour Coating: Place 2-3 tablespoons of flour on a plate. Dip each liver slice into the flour, making sure they are lightly coated on both sides.
2. Fry the Liver
Preheat the Pan: Heat a frying pan over medium-high heat and add a bit of oil for frying.
Fry the Liver (First Batch): Once the oil is hot, place the first portion of liver slices in the pan. Fry on one side over high heat for 2 minutes, then flip and cook on the other side for another 2 minutes over medium heat. Once done, set the first batch aside.
Fry the Liver (Second Batch): Add the second portion of liver slices to the pan, repeating the process—2 minutes on one side, flipping, and 1 minute on the other side. Once both batches are fried, season with salt and pepper to taste.
3. Prepare the Onions and Butter Sauce
Cook the Onions: In the same pan, add sliced onions and cook them over medium heat until they become soft and golden brown.
Add Butter and Parsley: Once the onions are ready, add 50g of butter to the pan and stir constantly until the butter is melted and combined with the onions. Then, add the chopped parsley.
Combine the Liver: Return both portions of the fried liver to the pan and stir everything together. Let it cook for another 1-3 minutes to allow the flavors to meld. Remove from heat and set aside.
4. Fry the Potatoes
Heat the Oil: While the liver is resting, dice the potatoes and heat 100ml of oil in a separate frying pan over high heat.
Fry the Potatoes: Add the diced potatoes to the hot oil and fry over medium heat, stirring occasionally to ensure even cooking. Fry for about 10 minutes until the potatoes are soft on the inside and crispy on the outside.
Season the Potatoes: Once the potatoes are golden and crispy, remove them from the pan and place them on a plate. Sprinkle with salt and black pepper to taste.
5. Serve
Plate the Liver and Potatoes: Serve the buttery, onion-topped liver alongside the crispy fried potatoes for a complete and hearty meal.
Enjoy: This dish is best served hot, straight from the pan, to enjoy the contrast of the crispy potatoes and the tender liver.
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