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.
Thanks for the info Cletus.
I think you’re from Michigan, So someone earlier was asking about restaurant Liver dinners. Years ago I would make a point to stop at Bungalow Steak and Seafood in Manistee. They served a great Liver dinner. Was soo buttery that I spilled a couple of cocktails due to my buttered up fingers.
I’ll stop on the liver distraction and let’s get back to our effed up world.
Nov. 8 can’t get here soon enough.