How to make
Wash the pork liver and clean it from the blood vessels. Cut it into large pieces and pour it with the milk (the milk should cover it). The milk should be cold.
Leave the liver in the milk for 1-2 hours in the fridge. Once the liver has been left for the required time, strain it well by placing it in a strainer.
Beat the eggs with beer and white flour. Beat well. Do not add salt.
In another pan, mix the corn flour with very little salt, black pepper and cumin.
Prepare a third container, only with white flour.
Dip pieces of liver first in the pure white flour, then in the breading from egg, beer and white flour and finally in corn flour with spices. Fry in the heated fat until golden.
Be careful because it sprays. Remove and place them on kitchen paper to drain the excess fat.
Serve the beer appetizer on fresh green salad and a bowl of milk topping.
The breaded pork liver with milk is ready.
