Soak liver in milk for 1-2 hours to remove some of the pungency (add more milk if necessary so it just covers the liver). Sift together flour, cornmeal, garlic powder, celery salt, salt and pepper. Drain off the liver and dredge it in flour mixture, being sure to coat it entirely. Shake off excess. Heat oil over medium-high heat in a large frying pan. Once oil is quite hot (but not smoking), add liver to the pan and cook, undisturbed, for about 5 minutes. Peek under the liver to see if a medium-coloured crust is forming. If so, flip the liver over, being careful not to strip off the coating (maybe use a spatula). Cook other side for at least five minutes.

You will see some blood/juice start to rise out of the crust. Cut a little slit in a piece of liver to check for doneness. It is done when you can still see a hint of pink but there is no more obvious blood being expelled. Remove liver from pan and set aside in a warm place. Scrape out and discard any liver “bits” in the frying pan. Add more oil, if necessary, and fry the onions. Once onions start to caramelize, add fresh garlic and fry for an additional 2-3 minutes. Add Worcestershire sauce and cook until most of the liquid is gone. Arrange liver and onions on individual plates and serve. Makes 4 servings of two lobes each.