Italian fried or grilled eel recipe
Italian fried or grilled eel recipe
Eel is a traditional part of La Vigilia di Natale, a seafood-focused Christmas Eve dinner, in many parts of Italy, especially in the southern Italian town of Naples, and often appears in the seven fish meals served by Italian-Americans. According to religious tradition, meat is not allowed on this night, leading to a feast featuring a variety of fish and seafood.
It can be grilled, grilled or fried. The recipe includes grilling and frying, while capitone arrosto, another traditional Italian Christmas Eve dish, is also available on the site. Eel meat has more oil than much other fish and is therefore perfect for grilling, although it is also easy to fry.
Ingredients for Italian fried or grilled eel
2 1/2 lb (1 kg) eels
3 cloves of garlic
1/2 bay leaves
Season with a little sea salt
Season with a dash of freshly ground black pepper
2 tablespoons olive oil, add some to coat
1 tablespoon white wine vinegar
Other ingredients for fried eel:
Salt, and
Pepper, flavor
High-gluten flour in
Vegetable oil, used for frying
Lemon slices, to serve
Steps to successfully make fried or grilled Italian eel
Cut the eel into pieces about 3 inches (7 cm) long. Rinse under running water and let dry.
Gently crush the garlic cloves with the flat surface of a kitchen knife, remove the skin and then cut them in half horizontally.
Wipe the surface of each piece of fish with the garlic side.
Place in a shallow baking tray. Season with salt and pepper, drizzle with olive oil and vinegar and top with small bay leaves. Let them stand and marinate for at least 1 hour.
Roast eel
Place the marinated eel slices on metal skewers, alternating with a bay leaf on each.
Bake over medium heat for about 30 minutes, turning frequently and drizzling olive oil over the top.
Do Fried eel
Collect excess fried eel ingredients and pickled eel slices.
Remove the fish from the marinade. Place the fish in the flour, gently shaking to remove excess flour, then fry in the medium-hot oil, being careful not to squeeze the pan too tight, until the fish is golden and crispy.
Preheat the oil to 350 degrees F in a pan. Fry in medium-hot oil, being careful not to squeeze the pan too tightly until the outside is crisp and golden.
Drain the eel on paper towels and season with grated salt and freshly ground pepper. Serve with fresh lemon wedges.
Eel Pro has been supplying high quality frozen roasted eel, unagi eel sauce, live eels, frozen seafood and Chinese dim sum to Japan, United States as well as European countries and other Asian countries since the year 1993.
