CookEat Recipe
Glass Eel Fritters with Sage
Finely chopped stewed glass eels bound with egg, Parmesan and a little breadcrumb, fried by the spoonful and served with lemon.
Method
Steps
Step 1
Gather the ingredients: 350 g legally sourced food-grade European glass eels (Anguilla anguilla), prepared by the supplier; 3 tablespoons olive oil for stewing; About 250 ml olive oil for frying, depending on the pan; 2 garlic cloves, lightly crushed but left whole; 4 sage leaves; A little water as needed; 2 eggs; 2 tablespoons grated Parmesan; 1 tablespoon fine breadcrumbs; Salt and black pepper; 1 lemon, cut into wedges.
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.
Step 3
Heat the 3 tablespoons oil with the whole garlic and sage in a saucepan. When the garlic starts to colour, add the glass eels, season with salt and pepper and stew gently for at least 20 minutes, stirring and adding a little water whenever needed. Check they are fully cooked and at least 70°C.
Step 4
Remove the whole garlic cloves. Let the fish cool briefly until no longer hot enough to scramble the eggs, then chop it very finely with the cooked sage. Beat the eggs with a little salt, the Parmesan and breadcrumbs, and mix in the chopped fish.
Step 5
Heat about 1 cm oil in a frying pan to 170–175°C. Drop in small spoonfuls of the mixture with space between them, fry for about 2–3 minutes per side until golden and at least 74°C in the centre, and drain. Work in several batches and serve promptly with lemon wedges.
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