|1 kg||pork liver|
|700 ml||whole milk|
|50 g||unsalted butter|
|¼ tsp||ground nutmeg|
|vegetable oil (for frying)|
Soak liver in milk for approx. 2 hours. After 2 hours, transfer to a sieve and drain. Cut liver into 1 cm/0.5 in. thick slices. Slice onions into thin rings. Peel and dice potatoes.
To make the mashed potatoes, boil potatoes in a pot with salted water until tender. Drain water and mash potatoes in a large bowl. Heat milk and butter in a saucepan with salt and nutmeg. Add the milk and butter mixture to the potatoes and stir well until thick and creamy.
Add flour to a deep plate or bowl. Dredge the liver slices in flour. Heat oil in a frying pan over medium-high heat, transfer coated liver to the pan and sear until browned. Flip and continue to cook until brown on both sides. Remove from pan and season with salt and pepper on both sides.
Dredge the onion rings in flour. Heat vegetable oil in another pan set over medium heat. Add onions and fry until crispy. Place onions on a paper towel-lined plate to drain. Serve fried liver with fried onion rings and mashed potatoes. Enjoy!