Am not a big fan of liver either, but back in my youth, I used to work for a restaurant similar to Denny's (Wag's, if you must know) that served liver and onions. IIRC, we would dredge it in flour (might have had other seasonings in it - I didn't make it), and I *think* we deep fried it. We didn't serve it every day, but often enough that we kept it on the menu. Might be worth a shot. Mom made it once. Didn't go over well.