Fried Goose Livers Recipe
This Fried Goose Livers Recipe was a huge hit with my wife and our 10-year-old daughter who normally turn their nose up at other goose liver recipes.
Servings: 6 servings
Ingredients
- 8 ounces goose livers, rinsed and trimmed
- 1 cup water
- 1 Tablespoon kosher salt
- 1 ⅓ cup milk or buttermilk, divided
- 2 Tablespoons yellow mustard
- 2 teaspoons Tabasco sauce
- ¾ cup all purpose flour
- ¼ cup cornstarch
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon Tony's Creole Seasoning
- 1 egg, beaten
- ½ cup panko breadcrumbs
- canola oil or vegetable oil for frying
- Yum Yum Japanese Steak Sauce for Dipping
Instructions
- Place the goose livers on a cutting board and use a fork or sharp knife to poke multiple holes in them. Liver has a high water content. When it hits hot oil or fat, steam builds up quickly inside. Piercing the liver allows steam to escape so it doesn’t violently splatter hot grease out of the pan.
- Use a sharp knife to cut the goose livers into ½-inch pieces, then transfer them to a bowl with 1 cup of water mixed with 1 Tablespoon of kosher salt. Soak in the refrigerator for 8 hours or overnight. Rinse the goose livers under cold water, then place them in a clean bowl with 1 cup of the milk to soak in the refrigerator for another 8 hours or overnight. Then rinse them under cold water and pat dry with paper towels.
- Place the goose livers in a clean bowl with the yellow mustard and tabasco sauce and let them soak while you prepare your dredging station.
- Whisk together the flour, cornstarch, onion powder, garlic powder, and Tony's Creole Seasoning in a shallow dish such as a pie plate or baking dish.
- In another shallow dish, whisk together the egg and remaining ⅓ cup of milk.
- In another shallow dish, place the panko breadcrumbs.
- Take your livers out of the yellow mustard (keeping a light coating of the yellow mustard still on them), lightly dust them with your flour mixture, then dip them in the egg and milk mixture until they are coated, and then place them in the panko breadcrumbs. Be a little aggressive here and push the panko breadcrumbs into the goose livers. Make sure they are very thoroughly coated, or you will not achieve the crust and crunch you are looking for.
- Now let the breaded goose livers sit for about 10 minutes. Resting gives the breading time to hydrate slightly from the surface moisture of the livers. This forms a kind of “glue” between the coating and the goose livers, so it won’t fall off in the oil. By letting it sit, the coating adheres and fries into a crisp, even crust instead of patchy spots.
- Heat about 2 inches of canola oil in a deep pot or skillet over medium high heat. Deep fry livers in batches, until golden brown, about 2 ½ minutes per side, turning to brown both sides, until they reach an internal temperature of 160 degrees F using an instant-read meat thermometer. Serve immediately with your favorite dipping sauce. Ours is this Yum Yum Japanese steak sauce.
