Marinated Eel Recipes

FRIED EEL

Fried Eel image

Provided by Bobby Flay

Time 1h32m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 (1-pound) eel
1 cup all-purpose flour, plus more for dredging
1 teaspoon seafood seasoning (recommended: Old Bay)
1 teaspoon Cajun seasoning
3 teaspoons salt
1 cup blended oil
1 teaspoon chopped garlic
1 teaspoon chopped onion
1 teaspoon freshly ground black pepper
1/2 cup white wine (recommended: Chablis)
2 teaspoons butter

Steps:

Clean and skin the eel, and then cut it into chunks. In a large bowl, mix together 1 cup flour, seasonings, oil, garlic, onion, and pepper. Add the eel to this mixture and then marinate in the refrigerator for 1 hour.
Dredge the marinated eel in flour. In a saute pan over medium heat, sear the eel until golden brown, about 7 minutes. Add the white wine and cook until reduced by half. Add the butter and cook until it melts and browns slightly. Divide the eel among 4 serving plates and top with the butter sauce.

MARINATED EEL (ANGUILLA MARINATA)

Marinated Eel (Anguilla Marinata) image

Posted for ZWT7- Itaty. Found on alleasyrecipes.com. Note: 24 hour marinating time not included in prep time.

Provided by CJAY8248

Categories European

Time 1h10m

Yield 2 lbs. eel, 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1 cup olive oil
4 cups thinly sliced onions
6 garlic cloves, sliced
1/2 teaspoon dried thyme
2 bay leaves, crumbled
8 peppercorns
1 tablespoon salt
1 cup white wine vinegar
1 cup water
2 lbs eel, cleaned and sliced into 3-inch pieces
1/4 cup lemon juice
flour
1 -4 tablespoon olive oil

Steps:

In a heavy 2- to 3-quart saucepan, heat 1 cup of olive oil.
Add the onions, garlic, thyme, bay leaves, peppercorns, and salt and cook over moderate heat, stirring frequently, for about 7 or 8 minutes, or until the onions are transparent but not brown.
Pour in the vinegar and water, bring to a boil, reduce the heat and simmer the marinade uncovered for 20 minutes.
Meanwhile, brush the pieces of eel with lemon juice. Dip them into the flour and shake off the excess.
Then heat 2 Tblsp. of olive oil in a heavy 10- to 12-inch skillet until a light haze forms over it. Drop in 5 or 6 pieces of eel at a time and cook over moderately high heat for 4 to 5 minutes. Add more oil if needed.
Transfer the eel to a shallow 9- by- 12-inch glass, porcelain or enameled baking dish and pour over it the hot marinade.
When it is at room temperature, cover the dish with plastic wrap and refrigerate for at least 24 hours.
To serve, lift the pieces out of the marinade and arrange them on a serving plate. Moisten the eel with a little of the marinade before serving.

Nutrition Facts : Calories 999.6, Fat 84.1, SaturatedFat 13.4, Cholesterol 285.8, Sodium 1870.2, Carbohydrate 17.8, Fiber 3, Sugar 7.2, Protein 44

JAPANESE BARBECUED EEL (UNAGI KABA-YAKI)

Japanese Barbecued Eel (Unagi Kaba-Yaki) image

Quick, easy recipe to cook delicious eels. Adapted from "The Food of Japan) by Takayuki Kosaki & Walter Wagner. For "fish stock," use Dashi if you can find it in your local Asian market--otherwise make your own.

Provided by Da Huz

Categories Japanese

Time 25m

Yield 4 , 4 serving(s)

Number Of Ingredients 6

Ingredients

1 lb eel steak
3 tablespoons sake
2 tablespoons mirin
2 tablespoons soy sauce
4 teaspoons sugar
1/2 cup fish stock

Steps:

Put sake, mirin, soy sauce, sugar, and fish stock in a pot.
Bring to the boil, then simmer until reduced by half.
Skewer eel steaks so that they will remain flat during cooking.
Place eel skin-side down on a preheated grill; cook 3 minutes on high. Flip eel and cook another 3 minutes.
Baste skin-side with sauce; flip and cook 1 minute. Baste meat side with sauce; flip and cook 1 minute.
Repeat previous step once more.
Serve hot over rice.

Nutrition Facts : Calories 246.8, Fat 6.9, SaturatedFat 2.6, Cholesterol 89.9, Sodium 663.6, Carbohydrate 5.7, Fiber 0.1, Sugar 4.5, Protein 35.1

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