Canned Roasted Eel Recipes

BAKED EELS

Baked Eels image

Eels used to be rather a more common dish. This recipe comes from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories Very Low Carbs

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 6

Ingredients

2 lbs eel (have them skinned, cleaned, split and backbone removed) or 2 lbs lampreys (have them skinned, cleaned, split and backbone removed)
1/4 cup flour
1/2 teaspoon salt
1/8 teaspoon pepper (more to taste)
2 tablespoons butter (more as desired)
1/2 cup water

Steps:

Preheat oven to 400F and lightly butter a baking dish.
Cut fish in two- or three-inch pieces; wash in salted water and dry thoroughly.
Dredge with flour, season with salt and pepper and place in prepared pan.
Dot with butter and add water to prevent burning.
Cover and bake for 15 minutes or until fish is browned.

Nutrition Facts : Calories 331.2, Fat 21.5, SaturatedFat 6, Cholesterol 200.7, Sodium 305.4, Carbohydrate 4, Fiber 0.1, Protein 28.5

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