Home

Deep-Fried Liver and Kidneys

ingredients

serves 4 - 6
350 g (12 oz) Lambs'liver
350 g (12 oz) Lambs' kidneys, prepared
5 Tbs Soy sauce
2 Tbs Rice wine or dry sherry
2 tsp Sugar
Sufficient vegetable oil for deep-frying

for the dip

1 Tbs Black pepper
1 Tbs Salt

method

1. Slice the liver and kidneys thinly, then cut into thin strips about 4cm/i|in by 2 1/2 cm (1 in). Put the liver strips in one bowl and the kidney strips in another.

2. Combine the soy sauce, wine or sherry and sugar, then pour equal quantities of the mixture over the liver and kidneys, gently tossing the strips to coat them thoroughly. Set aside to marinate at room temperature for 3 hours, basting occasionally.

3. Fill a large saucepan one-third full with oil and heat until it reaches 185 °C (360°F) on a deep-fat thermometer, or until a small cube of stale bread dropped into the oil turns golden brown in 50 seconds. Carefully lower the liver strips into the oil and cook for 1 minute or until they are brown and crisp. Remove from the oil and drain on kitchen towels. Keep hot while you fry the kidney strips in the same way.

4. To make the dip, fry the pepper and salt in a small frying-pan over moderately high heat for 4 minutes, stirring constantly. Remove from the heat and transfer the mixture to a small serving bowl.

5. Serve the liver and kidney strips at once, accompanied by the dip.

What did you think?

3 people have helped to review this recipe. Thankyou!

Title:
Review:
Name:
COOKITSIMPLY.COM Home
Sitemap
Contact us
Privacy
Disclaimer
Advertise with us
Glossary
Measurements
Substitutions
Temperatures

newsletter
Sign up to the newsletter for updates and new recipe ideas.
contribute
Add a recipe
Copyright © 2003 - 2010 www.cookitsimply.com - All Rights Reserved