Seafood: Capitone Fritto (Fried Eel)

posted by Emma 08-31-100 10:18 PM

Capitone Fritto (Fried Eel)

2 1/2 pounds eel
3 cloves garlic
2 Tablespoons olive oil
1 Tablespoon vinegar
1/2 bay leaf per piece eel
Oil for frying

Cut eel into pieces about 3 inches long, wash, dry and rub with garlic. Season with salt and pepper and drizzle with oil and vinegar; let sit in marinade for at least an hour.

Sprinkle with oil and dot with pieces of bay leaf. Once marinated, roll fish in flour and fry in moderately hot oil until browned and crunchy on the outside. Drain well on absorbent paper.

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