| Level: | Intermediate |
| Total: | 1 hr 32 min |
| Prep: | 20 min |
| Inactive: | 1 hr |
| Cook: | 12 min |
| Yield: | 4 servings |
Ingredients
- 1 (1-pound) eel
- 1 cup all-purpose flour, plus more for dredging
- 1 teaspoon seafood seasoning (recommended: Old Bay)
- 1 teaspoon Cajun seasoning
- 3 teaspoons salt
- 1 cup blended oil
- 1 teaspoon chopped garlic
- 1 teaspoon chopped onion
- 1 teaspoon freshly ground black pepper
- 1/2 cup white wine (recommended: Chablis)
- 2 teaspoons butter
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 609 |
| Total Fat | 43 g |
| Saturated Fat | 6 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 24 g |
| Cholesterol | 148 mg |
| Sodium | 480 mg |
Reviews
This is an easy recipe. For prebought, basically just pan fry. The key thing I laerned frmo this article is how long.
We made this for our Christmas Eve dinner, having never had eel before. Bad idea. Unless you are prepared for what it tastes like, do not try it. Even after an hour in Bobby Flay’s maranade, it tasted awful.We threw it out and ate Christmas cookies and salad for dinner instead.
its good but i Clean and skin the eel’s and then cut them into chunks. and put the chunks In a large bowl of milk over night the milk takes all the mud and oils out of the meat