Fried Eels Recipes

ITALIAN FRIED OR GRILLED EEL RECIPE (CAPITONE GRIGLIATO O FRITTO)

Steps:

• Gather
• Cut the eel into pieces about 3 inches (7 centimeters long). Rinse them with running water and dry them well.
• Crush the garlic cloves slightly with the flat side of a chef's knife, peel them, and cut them in half crosswise.
• Rub the surfaces of each piece of fish with the cut side of the garlic cloves.
• Arrange in a shallow baking dish. Season the pieces with salt, pepper, and drizzles of the olive oil and vinegar and dot them with small pieces of bay leaf. Let them sit to marinate for at least 1 hour.
• Arrange the prepped and marinated eel pieces on metal grilling skewers, alternating each piece with a bay leaf half.
• Grill the pieces over a medium flame for about 30 minutes, turning them frequently and basting them with additional olive oil.
• Gather the additional fried eel ingredients as well as the marinated eel pieces.
• Remove fish from the marinade. Dredge the fish in flour, shaking gently to remove any excess flour, and fry the pieces in moderately hot oil, being careful not to crowd the pan, until they are crisp and golden-brown on the outside.
• Pre heat oil in a pot to approximately 350 F. Fry the pieces in moderately hot oil, being careful not to crowd the pan, until they are crisp and golden-brown on the outside.
• Drain the eel well on paper towel and season to taste with flaky salt and freshly ground pepper. Serve with fresh lemon wedges.

DRY-FRIED EEL SLICES

Steps:

• clean, rinse, and cut eel.
• heat oil in a wok fry eel until dry and crispy remove and drain.
• save 3 tbls of oil in pan reheat.
• stir fry ginger garlic and chili nam yuey to flavor oil about two minutes.
• add eel, celery, soy sauce, and sugar continue to stir fry.
• when ingredients are well mixed add stock keep boiling until there is very little liquid left.
• add vinegar mix well, remove from heat sprinkle with pepper on top and serve immediately.

FRIED EELS

Steps:

• You may cook the eel whole but be sure to slit along the backbone of each eel so the pieces will not squirm out of the pan.
• Parbroil the eel for about 3 minutes.
• Dip in egg, the roll in flour seasoned with salt and pepper to taste.
• Fry for 5 minutes on each side.