What sets Edirne-style pan-fried liver apart is how thinly it is sliced: less than two millimeters thick, almost like paper, then fried in hot oil for only seconds. This lets the liver cook without becoming tough. It is dredged in flour, but not dipped in egg; the thinner the coating, the better.
Use the tip of a knife to lift the outer membrane, then pull it off completely by hand. Cut away the veins and bile ducts and discard them. Any membrane left behind will contract during frying and curl the slices.
Slice the liver, firmed up in the freezer, with a sharp knife into pieces thinner than two millimeters. Pat the slices dry between paper towels; wet liver will not hold the flour.
Spread the flour on a wide plate. Press the slices into it one at a time, then shake off the excess. A thick coating will overwhelm liver sliced this thin.
Heat the oil in a deep skillet over medium-high heat; a pinch of flour should sizzle immediately and rise to the surface. Fry the slices in batches, without overlapping, for 40–60 seconds. Remove them as soon as the edges curl and turn light brown; after 1 minute, the liver will turn hard and board-like. Transfer to paper towels and sprinkle with salt now.
Chill the liver in the freezer for 20 minutes before slicing; once firm, it will not slip under the knife and can be cut this thin. Sprinkle with salt after frying. Salt added beforehand draws out the moisture and makes the liver tough.
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