Liver can be fried either coated in seasoned flour or plain with nothing more than pepper if desired. The key is to have a hot pan with hot grease and to not overcook the liver, as this will make it tough.

Drain livers in a colander to remove any excess juices. Heat three to four tablespoons of cooking oil in a heavy skillet over medium high heat until hot.

Dredge livers in seasoned flour if desired. Seasonings can range from cracked pepper to exotic steak seasonings.

Sear both sides of the liver slices. Turn the heat down to a simmer and cover the skillet.

Allow the liver to cook for approximately 10 minutes for each 1/4 inch thickness of the slices.

Test for doneness by cutting through one slice at its thickest point. If no pink remains in the meat, the liver is done.