1 pound sliced liver, half inch thick
2 large onions
1 teaspoon thyme
1 teaspoon parsley flakes
1 teaspoon seasoned salt
1/2 teaspoon ground black pepper
1/2 cup flour
1/4 cup cornmeal
1/2 cup vegetable oil
cold milk
Rinse sliced liver under cold running water and place in ice-cold milk for about 30 minutes.
Peel and slice onions, then set aside.
In a small mixing bowl combine together chopped thyme, parsley flakes, seasoned salt, and black pepper. Crush and mix all of the ingredients together to form your seasoning mixture.
After about 30 minutes, remove sliced liver from milk . Coat each piece of liver first with seasoning mixture and then with flour mixed with cornmeal
Heat vegetable oil in a large heavy skillet over medium-high heat. Fry the liver to your desired doneness. do not over cook no more than 20-30 minutes total.
Removed cooked liver and place on a warmed plate until onions are done. Place onions into skillet, season with salt and pepper and brown, turning occasionally.