How to cook
Wash, clean and soak the livers in water with a little vinegar for 20 minutes. Then rinse them again and dry them very well. Beat the egg whites into hard snow with a pinch of salt. Stir constantly and slowly add the oil, beer, a little flour and cayenne pepper if desired.
You need to get a batter with a density that sticks to the livers submerged in it. Heat the oil in a deep pan, roll the livers in the crumbing and drop them in to fry. Cover with a thick piece of cardboard to stop excess spraying.
Flip the livers on the other side after about 2 minutes and fry until done. Drain the crumbed chicken livers on a cooking grid.