Liver Fingers
Liver Fingers are crispy, flavorful strips of liver coated in seasoned flour, then simmered in tomato juice with onions for a hearty, savory dish perfect for liver lovers.
Ingredients
Instructions
- Slice the partially frozen liver into finger-sized pieces.
- Drench the liver fingers in flour seasoned with celery salt, paprika, and pepper.
- Fry the coated liver in hot oil until browned and cooked through.
- Add onion slices on top of the fried liver.
- Turn the liver fingers when necessary to cook evenly.
- Pour approximately 2 cups of tomato juice over the liver and onions.
- Simmer the mixture until heated through and flavors meld.
- Serve hot.
Tips & Substitutions
To ensure even cooking, slice the liver while it's partially frozen; this makes it easier to achieve uniform finger-sized pieces. For a gluten-free option, substitute the flour with chickpea flour. Experiment with seasonings by adding garlic powder or cayenne for extra flavor. Pairing the liver fingers with a tangy dipping sauce can enhance the overall dish, making it a hit at gatherings.
Serving Suggestions
Serve the liver fingers hot, garnished with fresh herbs like parsley for added color. They pair nicely with creamy mashed potatoes or a side of sautéed greens for a balanced meal. A refreshing cucumber salad would complement the richness of the liver. For a unique twist, try serving them alongside Tid Bits for a delightful appetizer spread.
Storage & Reheating
Store leftover liver fingers in an airtight container in the refrigerator for up to 2 days. When reheating, use a skillet over low heat to maintain texture and moisture, adding a splash of water or broth if necessary. Avoid using a microwave, as it may make the liver rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Liver Fingers contains roughly 367 calories, with 21g protein, 23g carbohydrates, and 21g fat. It is an excellent source of protein (43% of the Daily Value). Note that it is relatively high in sodium, at 925mg per serving (40% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of liver for this recipe?
Yes, you can use chicken or calf liver as alternatives. Each type will have a slightly different flavor and texture. Chicken liver is milder and can be a great option for those new to liver dishes. Just adjust cooking times accordingly, as chicken liver cooks faster.
What if I don't have celery salt?
If you don't have celery salt, you can create a substitute by mixing regular salt with a pinch of dried celery leaves or seeds. Alternatively, use a combination of garlic salt and a bit of fresh chopped celery to achieve a similar flavor profile.
How do I know when the liver is cooked through?
Liver should be cooked until it is no longer pink in the center and has a firm texture. The internal temperature should reach 160°F (71°C). Overcooking can lead to a tough texture, so keep an eye on it while frying.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).