1¼ lb calves liver (be sure to use calves or veal liver, not mature beef liver), thinly sliced
½ to 1 cup of rice flour, seasoned with
Salt, pepper, paprika, dry mustard to taste
2 teaspoons coconut oil
2 yellow onions, sliced thin
1 Dredge the calves liver in seasoned flour. Set aside.
2 Heat a large cast iron skillet on medium high heat. Add a teaspoon of butter. Sauté the onions until translucent, a couple of minutes. Remove onions from pan with a slotted spoon. Set aside onto a serving dish.
3 Add a couple teaspoons of coconut oil to the skillet. Add the calves liver slices, working in batches. Fry until browned on both sides.