How to Cook Livermush
This recipe shows you how to get a nice crispy crust on your livermush and how to make a seasoned breading.
Servings: 4 servings
Calories: 561kcal
Cost: $3
Equipment
- knife
- Frying Pan
- stove or oven
Ingredients
- 1 lb livermush cut in ¼ inch thick pieces
- 1 cup instant flour such as Wondra
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 Tbs bacon grease
- 2 Tbs whole butter
Instructions
- Cut 4 ¼ inch slices of the livermush and lay on a clean paper towel (this helps remove moisture).
- In a large bowl, mix the Wondra flour, garlic powder, onion powder, cayenne, salt and pepper and mix well, set aside.
- In a 10” cast iron skillet, heat the bacon grease and butter until hot and a drop of water spatters enthusiastically.
- While the pan is heating, very carefully dredge the scrapple slices in the wondra flour. Pat the flour into the livermush gently.
- Lay each piece of livermush into the hot oil after it is dredged in the flour. Fry as many as 3-4 at a time.
- Cook for 3 minutes per side without disturbing during cooking, turn the pieces very gently.
- Remove to a clean paper towel to drain.
Video
Notes
- It is ok to leave the cayenne pepper off is you do not like a little hot flavor in your food.
- Make sure to use the kosher salt and not table salt.
- If using table salt, reduce to “just a pinch” The wondra flour makes a nice crispy exterior, if you use regular flour, it is ok, the edges just might not be as crusty.
Nutrition
Calories: 561kcal | Carbohydrates: 24g | Protein: 20g | Fat: 43g | Saturated Fat: 16g | Cholesterol: 104mg | Sodium: 928mg | Potassium: 281mg | Fiber: 1g | Sugar: 1g | Vitamin A: 309IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 2mg