Rinse lightly in a colander:

Remove the connective strings, separating the lobes. Pat as dry as possible.

Combine in a medium bowl:

Toss the livers in the flour mixture to coat. Heat in a deep heavy skillet:

Add the livers to the hot oil in batches, without crowding, and fry until browned on the first side, about 3 minutes. Turn and brown the other side. Drain on paper towels and serve immediately.