Wisconsin Whitefish Livers
- 1 medium onion
- 1 green pepper
- Half a pound of whitefish livers
- Good chunk of butter
- Half a cup of flour
1. Slice the onions and the pepper and stew in a small skillet with a good amount of butter for 3-4 minutes.
2. Salt and pepper the livers, drag them through flour and put on top of onions, cover skillet and braise over low heat until firm,. This should take no longer than 5 minutes.
3. Garnish with a squeeze of lemon juice and enjoy with two pints of South Shore Nut Brown Ale.
The perfect Friday lunch.