Marinated Eel Recipes

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.

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.

JAPANESE BARBECUED EEL (UNAGI KABA-YAKI)

Steps:

• Put sake, mirin, soy sauce, sugar, and fish stock in a pot.
• Bring to the boil, then simmer until reduced by half.
• Skewer eel steaks so that they will remain flat during cooking.
• Place eel skin-side down on a preheated grill; cook 3 minutes on high. Flip eel and cook another 3 minutes.
• Baste skin-side with sauce; flip and cook 1 minute. Baste meat side with sauce; flip and cook 1 minute.
• Repeat previous step once more.
• Serve hot over rice.