1 lb. beef liver
1/2 c. French dressing
1 beaten egg
Small amount of milk
1/2 c. crushed saltine crackers

Cut liver into thin strips. Marinate in French dressing for 30 minutes to 1 hour in refrigerator; drain. Dip in egg and milk. Roll in saltine crackers. Fry at 375 degrees in fry pan with 2" of fat. Brown quickly. Turn heat down to 240 degrees.