From http://inthekitchenwithkath.com
1. Start with good liver. I got “Country Natural” liver at PCC. It was already conveniently sliced into pieces that were between ¼ and ½ inches thick.
2. Soak the liver in milk for about 20 minutes. The soaking is supposed to make it more mellow.
3. Cook 4 slices of bacon slowly over medium-low heat in a cast iron skillet. You want to render the fat for the liver. Remove the cooked bacon from the pan.
4. Increase the heat for the bacon fat to medium. Dredge the liver in about 1/2 cup flour that has been mixed with about a teaspoon of seasoned salt, like Tony Chachere’s Creole Seasoning or Paul Prudhomme’s Magic Seasoning Salt. Sprinkle the floured pieces of liver with a bit of plain sea salt.
5. When the bacon fat is hot enough to make a bit of flour sizzle, add the liver to the pan, salted side down. Salt the top side of the liver. Cook for about 2 minutes. Turn, and cook for about 2 minutes more. Serve with the reserved bacon.