How To Fillet An Eel Recipes

FRIED EEL

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.

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.