Rinse and dry the livers.
Add seasonings and dip into the flour. Let rest coated in flour for 10 minutes.
Melt the ghee and heat oil in a skillet. Fry the French fries and move to paper towels to absorb excessive oils.
Fry the livers in the ghee oil mixture, in batches.
Move to a paper towel to absorb excessive oils.
Slice the onion, and Shave the carrot thinly and fry in the ghee. Move to another paper towel to absorb excessive oils.
If not enough of the flour add extra. Cook stirring constantly for 3-5 minutes.
Add the water to the Roux. Stirring constantly add salt and pepper to taste and the 1 tablespoon paprika.
When the gravy is done add the livers, onions, and carrots to the gravy and gently stir in.
Serve over French fries, I hope you enjoy!!!
