Dry Fried Eel Slices Recipes

3 WAYS TO COOK EEL - WIKIHOW

Steps:

• Preheat your oven to 375 °F (191 °C). Preheating the oven before you prepare the eel will allow oven to get up to its proper temperature before you put the eel in.
• Pat the eel dry using paper towels. In case there is any residual blood or water within the eel's body cavity, use 1 or 2 paper towels to dry out the inside of the eel. Throw these paper towels away immediately.
• Rub 1 teaspoon (4.9 mL) of salt over the eel. Use your hands to massage the salt over the eel's flesh. Fully coat both the outside and the inside of the eel with salt. Modify this measurement for the number of eels you're roasting. So, if you're preparing 3 eels, you'll need 3 teaspoons (15 ml) of salt total.
• Place the eel into a cast iron skillet. Drizzle with 3 teaspoons (15 mL) of vegetable oil. If you don't have vegetable oil, olive oil makes a suitable replacement. Alternatively, if you have a roasting pan, you can place the eel in this to roast.
• Put the skillet in the oven and roast the eel for 25-30 minutes. When the eel is cooked, the skin will be browned and ready to eat. Once 25 minutes have passed, keep a close watch on the eel to ensure that it doesn't begin to blacken and burn.
• Serve the roast eel immediately. Top the eel with lemon, salt and pepper, and any other sauce or garnish that you enjoy. Place leftovers into an airtight container and store in the refrigerator. The eel should keep for 3 or 4 days.

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.

WOK TOSSED EEL WITH TURMERIC AND GLASS NOODLES: LUONG XAO LAN

Steps:

• Soak the bean thread vermicelli in water for 20 minutes, then drain and cut into 4-inch lengths. Put the mushrooms in a bowl, cover with water and soak for 20 minutes, then drain and thinly slice.
• Combine the curry powder, turmeric and chilli flakes and set aside. In another small bowl, combine the fish sauce and sugar with 2 tablespoons of water. Mix well and set aside.
• Heat a wok over medium heat. Add the oil, garlic, diced onion and lemongrass and stir fry until fragrant. Increase the heat to high, then add eel and stir-fry for 2 minutes. Add the curry powder mixture and stir-fry for 1 minute, then add the vermicelli, wood ear mushrooms, onion wedges and fish sauce mixture. Toss well, then pour in the coconut milk and stir fry for 2 minutes.
• Garnish with peanuts, rice paddy herb and sawtooth coriander. Serve with jasmine rice, and a bowl of diced chilli and soy sauce for dipping.

MOCK EEL

Steps:

• In a large bowl, soak mushrooms in the water for 10 minutes. Drain and sliced in 1/3" slices, then squeeze dry.
• Heat 2" oil in a 14" skillet. Toss mushrooms with cornstarch and fry till crispy. Remove to drain on paper towering.
• Drain off all but 2 T. of the oil. Add ginger and 3/4 of the scallions. Cook and stir for 30 seconds, till fragrant.
• Stir in the soy sauce and sugar and cook and stir until syrupy, 1 or 2 minutes.
• Add mushrooms back to skillet and toss to coat and cook 1 minute. Garnish with remaining scallions. Serve as a side to rice and other veggies.