Crispy Pan-Fried Kidney
You've never fully enjoyed beef kidney until it's pan-fried and sautéed with garlic, butter, and lemon.
Servings : 4 Prep Time: 10 minutes Total Time: 15 minutes
- 1lb beef kidney
- 1 tbsp salt
- 1 tbsp pepper
- 1 cup flour
- 1 cup olive oil
- 2 tbsp butter
- 3 garlic cloves, minced
- 2 tsp ground coriander
- 1 tbsp lemon juice
Pull and trim the white lining off of the kidney, then cut the kidney into 1-inch cubes.
To reduce the strong flavor, let the cubes soak in cold water with a little added lemon juice, or vinegar, or salted cold water for 2 hours. You can also blanche them in boiled water with added vinegar or lemon juice for 20 minutes.
Pat dry, season with pepper and salt, and dredge well with flour.
In a pan set to high heat, begin heating the olive oil. When the oil is hot, add the kidney cubes and fry until cooked through. Remove the kidney from the pan.
In the same pan, add the butter, garlic, coriander, and cook until garlic turns light brown. Add the kidney back in, and then add the lemon juice. Let cook for 30 more seconds, and finish with a liberal sprinkle of salt and pepper.
Related cuts: Beef Kidney