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.
Step 5
Beat the eggs with a little salt, the Parmesan and breadcrumbs, and mix in the chopped fish.
Step 6
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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