Arnavut Ciğeri (Arnavut Ciğeri) — Turkish Albanian-Style Fried Liver with Onions

• 600 glamb liver, trimmed of membrane (very fresh; beef liver also works)
• 250 mlwhole milk (for soaking to mellow flavor)
• 70 gall-purpose flour
• 6 gfine salt (about 1 tsp)
• 1 tspground black pepper
• 1 tspground cumin
• 1 tspsweet paprika
• 300 mlneutral frying oil (sunflower or canola) (enough for 2–3 cm depth in pan)
• 200 gred onion, very thinly sliced
• 2 tspsumac
• 15 mllemon juice (1 tbsp)
• 15 mlextra-virgin olive oil (1 tbsp)
• 20 gflat-leaf parsley, roughly chopped
• 350 gbaking potato, peeled and cut into 1.5 cm cubes (traditional in many restaurants)
• 200 mlneutral frying oil (additional, for potatoes if frying separately) (only if needed; can reuse same oil in batches)

Instructions

1. 1

   Trim the liver of any visible membrane, sinew, and greenish spots, then cut it into 2 cm cubes for even cooking. Place the cubes in a bowl with the milk, cover, and refrigerate for 20 minutes to mellow the flavor and help the coating adhere later.

2. 2

   While the liver soaks, make the onion salad by combining sliced red onion, sumac, lemon juice, olive oil, parsley, and 2 g salt in a bowl. Massage the onions for 30–45 seconds until they soften and turn glossy, then set aside so the sumac stains the onions a deep purple.

3. 3

   If using potatoes, pat the potato cubes very dry with paper towels so they fry crisp instead of steaming. Heat the frying oil in a wide pan to 175°C, then fry the potatoes in 2 batches for 6–8 minutes total until golden, stirring occasionally for even color.

4. 4

   Transfer the potatoes to a rack or paper towels and immediately season them with 2 g of the salt taken from the coating salt amount if you prefer a unified seasoning. Keep them warm while you fry the liver, and bring the oil back to 185°C for the next step.

5. 5

   Drain the liver thoroughly and pat it very dry; moisture is the main cause of oil splatter and a soggy crust. In a bowl, mix flour, 6 g salt, black pepper, cumin, and paprika, then toss the liver cubes in the seasoned flour to coat lightly and evenly.

6. 6

   Shake off excess flour and fry the liver in 2–3 small batches at 185°C so the pan temperature does not drop. Cook each batch for 60–90 seconds, turning once, until the exterior is crisp and browned while the inside stays tender and slightly pink.

7. 7

   Lift the liver with a slotted spoon and drain on a rack or paper towels for 1 minute to keep the crust crisp. Plate immediately with the warm potatoes (if using) and a generous mound of sumac onions, then serve while the liver is still hot and crackly.