Fried Grouper Liver with Fries
Grouper Liver [very rarely available] can be
substituted with Chicken Liver
Serves: 2
Cook & Prep Time: 20 mins.
Ingredients:
3/4 lb. chicken liver (or grouper liver)
Canola oil
1/2 cup flour
Salt and pepper to taste
1/2 tsp. oregano
1 tbsp. parsley, finely chopped
3-4 fresh lemon wedges
Method:
On medium/high heat, place a 9-inch frying pan filled with 1/2-inch of canola oil.
Cut the livers in half and season them with salt and pepper. Coat the livers in flour. When the oil temperature reaches high (approx. 350 degrees) place the livers in the frying pan. [It is very important to use a splatter screen or a cover as you cook the liver.]
Cook for approx. 8 minutes on each side or until crispy.
Before serving, sprinkle with oregano and parsley. Add a generous squeeze of fresh lemon and enjoy!
How to make the perfect French fry:
Cut russet potatoes into slivers.
Fry the potatoes at 350 degrees until they are cooked midway or until they are tender.
Cool the potatoes for 10 minutes. Refry them again at 375 degrees until they are crispy and golden brown.
Another mouth-watering recipe from Kosta the Fishmonger ... for
you to savour!
Special Remarks:
When I lived in the Mediterranean, I would go to the fishing docks early in the morning to buy my fish for dinner.
One day, one of the fishermen that supplied me with the freshest fish had caught a very large grouper. I was hoping to buy the entire fish but I couldn't think of a good way to use it. As I watched the fisherman clean the fish, I saw him remove the liver and put it into a bag.
The liver of this fish did not look very appetizing. I asked him about it and he told me that it was the best part of the fish and that it was not for sale. He was, however, kind enough to give me a little piece of it which I immediately took home and prepared it exactly as he suggested [the same way I descrbe in this recipe].
While I was cooking the liver, I was summoning the courage to bring myself to eat this unappetizing bit from the fish. But ... Alas! When I took my first bite, I was pleasantly surprised by the wonderful taste.
The flavour was comparable to chicken liver but with the firmness of calf liver.
If I had not known that it came from a fish, I would have never guessed. Since that first taste of grouper liver, I've been much more receptive to experimenting with different parts of the fish.
One fish liver that is readily found in Vancouver sushi bars is monkfish liver ... which I highly recommend! It's most delicious.
Give it a try and you'll see what I mean!
We welcome your feedback or questions at kostaz@telus.net or do stop by
the Salmon Shop or Screaming Mimi’s Lonsdale Quay Market, North
Vancouver.