Back in the day I used to dredge my strips of liver in seasoned flour. Haven't done that for years, just sprinkled the seasoning on the liver before sautéing. This evening I mixed a couple of Tbls of psyllium husk, and a couple of Tbls of hazelnut flour (what I had; (almond flour would also work, or coconut, I imagine), and then a good sprinkle of some spice mix (in this case, with paprika, cayenne & herbs) + some salt & pepper. Sautéed in lard, with some fried onions, and some sautéed greens. Tasted lovely, and had a somewhat crunchy exterior due to the psyllium & hazelnut