1-2 eels, total weight about 800 g (1 3/4 lb), skinned
3 - 6 tbsp (25 - 50 g) plain flour
salt and pepper
1 egg, beaten
3/4 cup (50 g) fresh white breadcrumbs
oil for shallow frying
fried parsley or whole capers to garnish
3 - 6 tbsp (25 - 50 g) plain flour
salt and pepper
1 egg, beaten
3/4 cup (50 g) fresh white breadcrumbs
oil for shallow frying
fried parsley or whole capers to garnish
method
1. Wash and dry the eels. Cut into 5 cm (2 inch) pieces. Spread out the flour in a shallow bowl and season with salt and pepper.
2. Put the beaten egg in a second bowl and the breadcrumbs on a sheet of foil. Coat the pieces of eel in flour, then in egg, and finally in breadcrumbs.
3. Heat the oil in a frying pan, add the eels and fry for 15 - 20 minutes or until brown. Drain well on absorbent kitchen paper, pile on a warmed serving dish and garnish with fried parsley or capers.
4. Serve at once.
2. Put the beaten egg in a second bowl and the breadcrumbs on a sheet of foil. Coat the pieces of eel in flour, then in egg, and finally in breadcrumbs.
3. Heat the oil in a frying pan, add the eels and fry for 15 - 20 minutes or until brown. Drain well on absorbent kitchen paper, pile on a warmed serving dish and garnish with fried parsley or capers.
4. Serve at once.
serving amount
serves 5 - 6
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