Fried Liver
Lightly flour-coated calf liver with crisp potato cubes and a sharp sumac-onion salad.
The Turkish pantry
Calf liver
Tender raw calf liver for evenly cut pieces and a light flour coating. Trim tough tissue before cutting, then cook small batches without relying on color alone.
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Raw calf liver, represented by USDA veal liver. It is a separate ingredient from lamb liver, mature beef liver and cooked liver.
Types & forms
Whole piece or thick slices
Remove the membrane and visible tough ducts before cutting as the recipe directs.
Even cubes
Similar sizes cook more evenly; flour just before frying rather than leaving a wet coating to sit.
What to look for when buying
- Ask specifically for calf liver and whether it has been trimmed. Buy chilled, in intact packaging from a reliable butcher.
- Choose only the quantity you can cook promptly; offal has a short refrigerated storage period.
Prepare & cook
- Trim membrane and tough ducts with a clean knife. Pat dry, cut evenly and keep chilled until ready to coat.
- Keep raw meat separate from ready-to-eat food and wash hands and utensils after handling. Cook organ meat to at least 160°F, checked with a food thermometer; color alone is not a safety check.
Store it well
- Keep in a leak-proof container at 40°F or below. Cook within 1–2 days or freeze; follow any earlier date on the pack.
- Thaw in the refrigerator, separate from ready-to-eat food. Refrigerate cooked portions promptly in shallow containers; reheat leftovers to 165°F.
Substitutions depend on the dish
Lamb liver
Has a different flavor and its own nutrition record; use only if the recipe allows the change.
Cooked liver
Cannot follow a raw-liver frying method without changing the cooking process.
Nutrition
Raw calf liver [1]
| Nutrient | Amount |
|---|---|
| Energy | 140 kcal |
| Protein | 19.9 g |
| Total fat | 4.85 g |
| Saturated fat | 1.56 g |
| Carbohydrate | 2.91 g |
| Dietary fiber | 0 g |
| Total sugars | 0 g |
| Sodium | 77 mg |
| Cholesterol | 334 mg |
| Calcium | 5 mg |
| Iron | 6.4 mg |
| Potassium | 308 mg |
| Vitamin D | Not reported |
USDA reference per 100 g of raw veal liver. Not lamb liver, cooked liver or a flour-coated fried dish. Values are rounded for readability; “not reported” does not mean zero. A “<” value is below the source’s measurement limit.
Nutrition values come from the reference source named above. They are published reference values, not our own measurements. Actual products and cooking methods may change the values.
At the Turkish table
Arnavut Ciğeri pairs fried calf liver with sumac onions. Even pieces, a light coating and small frying batches help the outside cook without a heavy flour layer.
Cook with Calf liver