There is a Christmas tradition in Italy that one must eat at least a bit of a fried eel on Christmas Eve. That’s why before Christmas all Italian shops install aquariums full of live eels. This fish is very tenacious so it is some task to cope with it. Those who do not care to engage in a stressful fight with an eel can ask shop workers to scale and gut the fish for them. This long snake-like fish is considered a delicacy and has an exquisite taste. It has sweetish white flesh which is very fat and nutritious. It contains omega 3 fat acids, A, B1, C vitamins, calcium, phosphorus and iron. It can grow up to 5 feet, and weigh up to 26.5 lb.
Ingredients for Fried Eel
- 1 eel
- flour, salt, oil for frying, as much as needed
- 1-2 lemons
- Sprinkle the eel with salt heavily and vigorously clean off all the slime from its skin by hand.
- If the eel is not gutted, slice its stomach open with scissors and gut it. Cut off the tail and the head.
- Wash the fish in running water well and cut it into 2-4 inch pieces.
- Roll the slices in flour, then shake off extra flour that will burn when frying.
- Fry eel pieces in a large amount of oil. First heat the oil until it boils, then turn the heat down.
- Fry the fish for about 15 minutes, turning the pieces to fry them equally on both sides.
- Serve the fried eel hot sprinkled with lemon juice.