1 pound calf's liver
1 teaspoon salt
1 teaspon dried leaf oregano Dash pepper
1/4 cup olive oil
2 tablespoons lemon juice
CRISCO Shortening for deep frying Lemon wedges (optional)
Parsley (optional)
Cut liver into strips, 2-1/2 x 1/2 inch, and put into a bowl; sprinkle with salt, oregano, and pepper. Add olive oil and lemon juice. Stir to coat liver. Cover and refrigerate for 2 hours or longer.
Heat Crisco to 3650 in a deep saucepan or deep fryer.
Remove liver from marinade. Fry several strips at a time in hot Crisco for 20 to 30 seconds or until brown. Serve immediately garnished with lemon wedges and parsley, if desired.