CookEat Recipe
Simply Fried Glass Eels
Prepared glass eels lightly dusted with flour and quickly fried in small batches.
Method
Steps
Step 1
Gather the ingredients: 350 g legally sourced food-grade European glass eels (Anguilla anguilla), prepared by the supplier; 60 g plain wheat flour; About 300 ml olive oil for frying, depending on the pan; A little salt, to taste.
Step 2
Use only European glass eels legally sold for human consumption by an authorized supplier, supplied already dispatched and prepared for cooking. Follow local availability and trade restrictions; do not use recreational catches, bait, restocking stock or imitation eel products. Keep at 4°C or colder and thaw frozen supplies in the refrigerator. Rinse the prepared fish briefly if needed and drain thoroughly. Pat them dry carefully so excess water does not cause hot oil to spit.
Step 3
Heat about 2 cm olive oil in a wide deep pan to 170–175°C. Toss only the first small batch of drained glass eels with flour, shaking off the excess immediately before frying. Repeat this just-in-time coating for each batch.
Step 4
Fry in small loose batches for about 3–5 minutes until golden, crisp and cooked through to at least 70°C. Separate lightly with a utensil so they do not become one large solid clump, then drain and season lightly with salt if desired. Serve promptly.
Step 5
For the maize-flour alternative, replace the 60 g wheat flour with 60 g fine maize flour. Keep the same dry coating and frying method; no egg mixture or garlic-sage stew is used.
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