Marinated Eel Recipes

MARINATED EEL (ANGUILLA MARINATA)

Steps:

• In a heavy 2- to 3-quart saucepan, heat 1 cup of olive oil.
• Add the onions, garlic, thyme, bay leaves, peppercorns, and salt and cook over moderate heat, stirring frequently, for about 7 or 8 minutes, or until the onions are transparent but not brown.
• Pour in the vinegar and water, bring to a boil, reduce the heat and simmer the marinade uncovered for 20 minutes.
• Meanwhile, brush the pieces of eel with lemon juice. Dip them into the flour and shake off the excess.
• Then heat 2 Tblsp. of olive oil in a heavy 10- to 12-inch skillet until a light haze forms over it. Drop in 5 or 6 pieces of eel at a time and cook over moderately high heat for 4 to 5 minutes. Add more oil if needed.
• Transfer the eel to a shallow 9- by- 12-inch glass, porcelain or enameled baking dish and pour over it the hot marinade.
• When it is at room temperature, cover the dish with plastic wrap and refrigerate for at least 24 hours.
• To serve, lift the pieces out of the marinade and arrange them on a serving plate. Moisten the eel with a little of the marinade before serving.

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.

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.

WALL'S T-BONE STEAK MARINADE

Steps:

• Whisk the vegetable oil, soy sauce, lemon juice, Worcestershire sauce, mustard, garlic, and pepper together in a bowl until combined.
• To use the marinade, place the meat in the bag, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator at least 2 hours. Discard the marinade after it has been used.