Meat Recipes - Plain Deep Fried Liver and Kidneys Recipe

  
 

Meat Recipes - Plain Deep-fried Liver And Kidneys

Ingredients

  • 12 oz (350g) lambs' liver

  • 12 oz (350g) lambs' kidneys, trimmed

  • 5 tbsp soy sauce

  • 2 tbsp rice wine or dry sherry

  • 2 tsp sugar

  • vegetable oil for deep-frying

DIP

  • 1 tbsp black pepper

  • 1 tbsp salt

Method:

  1. Slice the liver and kidneys thinly then cut the slices into uniform strips, about 4cm by 2.5cm. Put the liver strips in one bowl and the kidney strips in another.

  2. Combine the soy sauce, wine or sherry and sugar until they are well blended. Pour equal amounts over the liver and kidneys and toss gently until the strips are thoroughly coated. 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 is hot. Carefully lower the liver strips into the oil and fry for 1 minute, or until they are browned and crisp. Remove from the oil and drain on kitchen towels. Keep ho while you fry the kidney strips in the same way.

  4. TO MAKE DIP: Fry the salt and pepper in a small frying-pan over moderately low heat for 4 minutes, stirring constantly. Remove from the heat and transfer the mixture to a small bowl. Serve the liver and kidney strips at once, with the dip.