[jeepertrains]

You forgot “marinate in cold buttermilk for at least an hour if not four”.
DO NOT SALT or brine the liver.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Never have marinated it, but I might try that. You are correct about the salt.

[Cletus.D.Yokel]

I recommend, instead of salt (applied only after cooking) to use Tony Chachierie’s Cajun Salt.

I’ve tried deep-fried liver strips, too.
They always seemed a bit chewy to me.