Sykotakia Ladorigani

Pan fried Liver. Chicken, lamb or beef liver. For when you're mad at the kids!

Servings: 5


Wash the liver very well.

If using lamb or calf liver, cut it into strips or cubes.

Season the liver with salt and pepper and dredge in the flour.

Shake off excess and fry in the olive oil over medium-high heat.

Add the oregano, lemon juice and garlic (if used).

Pour the contents of the pan onto a serving dish and serve with lemon wedges and bread for dipping into the oil/lemon/oregano mixture.

May also be served as a main course. Simply increase the quantities according to how many people are being served. Serve with either fried potatoes or plain white rice.

Quantity Ingredient Alternative Notes
2 Clove Clove   Optional, chopped 
1 A Little Flour   For dredging 
1 Whole Lemons   Squeezed 
1 lb Liver    
1 A Little Olive Oil   For frying 
1 Pinch Oregano   To taste 
1 Pinch Pepper   To taste 
1 Pinch Salt   To taste