TO FRY EELS.
(Modern Cookery, 1845)


First kill, then skin, empty, and wash them as clean as possible; cut them into four-inch lengths, and dry them well in a soft cloth.

Season them with fine salt, and white pepper, or cayenne, flour them thickly, and fry them a fine brown in boiling lard;

drain and dry them as directed for soles, and send them to table with plain melted butter or anchovy sauce.

Eels are sometimes dipped into batter and then fried; or into egg and fine bread-crumbs (mixed with minced parsley or not, at pleasure), and served with plenty of crisped parsley round, and on them.

It is an improvement for these modes of dressing the fish to open them entirely; and remove the bones: the smaller parts should be thrown into the pan a minute or two later than the thicker portions of the bodies or they will not be equally done.

 

EEL RECIPES:

Perch
  Home   |   Fish Information   |   Seafood Soups   |   FISH RECIPES   |   Shellfish Recipes   |   Forcemeats etc   |   Seafood Sauces   |   Key West Recipes   |   Bibliography   |   Links  

Classic Seafood Recipes & Fish Recipes

CLASSIC RECIPES FOR FISH, Freshwater and Saltwater

 

Please feel free to link to any pages of SeafoodFish.com from your website.
For permission to use any of this content please E-mail: james@seafoodfish.com
Original material copyright © 1990 - 2017 James T. Ehler unless otherwise noted.
All rights reserved.     You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

 


More Seafood Recipes