Why would you deep fry calf's liver? Fried liver would do. "Pan fried" tends to describe the vessel rather than the depth of the oil.
Can't find a picture of my "perpendicular cutlery", hypo. Imagine a conventional knife: hold the handle and twist the blade through ninety degrees. The result is a tool which, when you hold the handle vertically in the conventional fashion, the blade lies horizontal instead of vertical. So, in order to use it you have to hold the handle horizontally. Most uncomfortable (even worse is the matching fork). It is a typically "smart-***" development (or more properly regression) of something which has worked perfectly well since time began but which, for some strange reason, some idiot felt the need to change. The first time I saw this stuff I thought the restauranteur had bought a batch of seconds. But then I saw the same stuff somewhere else. Perhaps Arfur Daley's been on his rounds.