Fried Eel Food

FRIED EELS

Fried Eels image

Make and share this Fried Eels recipe from Food.com.

Provided by Nyteglori

Categories < 30 Mins

Time 17m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 eel, cut into 2-inch squares
1 egg, slightly beaten
1/4 teaspoon salt
1/2 cup flour
1/8 teaspoon pepper
fat

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.

Nutrition Facts : Calories 75.4, Fat 1.4, SaturatedFat 0.4, Cholesterol 52.9, Sodium 163.2, Carbohydrate 12.1, Fiber 0.4, Sugar 0.1, Protein 3.2

DRY-FRIED EEL SLICES

Dry-Fried Eel Slices image

lots of people have strayed away from eel in the last 30 years but this recipe is sure to help people who are afraid of even trying this delicious fish

Provided by R.Rowand

Categories Asian

Time 25m

Yield 2 serving(s)

Number Of Ingredients 12

Ingredients

8 ounces eel
3 pickled green chilies, sliced thin
3 pickled garlic cloves, sliced thin
3 ounces celery, cut in 2-inch sections
2 cups oil
5 slices pickled ginger
1/2 tablespoon chili, nam yuey
3 tablespoons stock, any will due
1/2 tablespoon soy sauce
1/2 teaspoon sugar
1/2 teaspoon vinegar
pepper

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.

BEER-BATTERED FRIED LAMPREY

Beer-Battered Fried Lamprey image

Lampreys (sometimes called lamprey eels due to their similar appearance) are a deeply underappreciated fish in the Americas and a delicacy in southwestern Europe (Portugal, Spain, and France) and Asia, costing consumers there upwards of $25/pound. It is quite inexpensive here if your angler has been successful. Lamprey is not exceptionally strong in flavor, with a cooked texture something like lobster -- chewy and meatier than most fish. Clean and skin the fish while the batter is resting. Courtesy of Dave and Clay.

Provided by Molly53

Categories Free Of...

Time 33m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

2 lbs lampreys, cleaned
salt and pepper, to taste
1/4 teaspoon garlic powder (more to taste)
12 ounces beer (warm or cold, flat or fizzy ~ don't waste good beer here)
1 1/2 cups all-purpose flour
oil, for frying (any vegetable oil will do ~ you'll want about 1/2-inch in your pan)

Steps:

To clean lampreys: after catching and killing the fish, pop it into boiling water for a few seconds to help remove the slimy coating. Though a knife will often be all that's needed to scrape it away, any remaining vestiges can be rubbed off the skin with a rough cloth. Cut off the tail (usually about 6 inches long), then tie a string around the head and suspend the fish over the sink to drain the blood. Open bronchial holes on the side of the fish and allow the blood to empty Then, remove the intestines and notocordium (the long, dark bitter-tasting organ running down the abdomen). Rinse the fish again and then decapitate it by slicing around the body and pulling off the head. If you don't want crunchy lamprey, make sure the thick, bony cartilage comes out with the head. Discard both.
To make the batter: Mix the dry ingredients together.
Add beer slowly, stirring constantly, until you get the texture of pancake batter.
Let sit on the counter at room temperature for at least 20 minutes to allow the gluten to break down.
Cut cleaned fish into 1" sections and drop into the batter.
Heat the oil in a large frying pan to 350°F.
Drop the battered fish in the hot oil and cook until golden brown on all sides, about three minutes.
Serve immediately.

Nutrition Facts : Calories 209.6, Fat 0.5, SaturatedFat 0.1, Sodium 4.6, Carbohydrate 39.1, Fiber 1.3, Sugar 0.1, Protein 5.3

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