Eel Fried

You choose eels Choose small pieces and peel them carefully. This size is ideal for frying because it allows for even cooking and a nice golden brown surface. Make sure the skin is completely removed before cleaning.

Wash thoroughly eels Under running water, using the vinegar called for in the recipe. Concentrate on the surfaces and cavities, then rinse thoroughly. Finish the process when the pieces are clean and free of visible residue.

Cut the eels Cut the pieces into logs about three fingers long. Keep them as uniform in size as possible, so they cook at the same time and brown evenly during frying.

Dredge each piece in the flour, coating it evenly. Gently shake off any excess flour: a thin, sticky layer promotes crust formation, while too much flour can spread into the oil and make frying less clean.

Heat a generous amount of seed oil and drop the floured pieces in, without overcrowding the pan. Fry until golden brown and crispy; turn the pieces if necessary to even out the color. Continue frying in batches, keeping the oil hot enough.

Drain them eels fried and transfer them to paper towels, arranging them without overlapping them. Let the excess oil absorb for a few moments, then salt when they are still hot: the seasoning will adhere better to the golden surface.

Bring it to the tableeel Fried immediately, while the crust is still crispy and the heat enhances the fish's texture. Avoid waiting too long, as the coating tends to lose its flavor as it cools.