Baked Eels

"Eels used to be rather a more common dish. This recipe comes from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."
 
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Ready In:
30mins
Ingredients:
6
Serves:
6-8
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ingredients

  • 2 lbs eel (have them skinned, cleaned, split and backbone removed) or 2 lbs lampreys (have them skinned, cleaned, split and backbone removed)
  • 14 cup flour
  • 12 teaspoon salt
  • 18 teaspoon pepper (more to taste)
  • 2 tablespoons butter (more as desired)
  • 12 cup water
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directions

  • Preheat oven to 400F and lightly butter a baking dish.
  • Cut fish in two- or three-inch pieces; wash in salted water and dry thoroughly.
  • Dredge with flour, season with salt and pepper and place in prepared pan.
  • Dot with butter and add water to prevent burning.
  • Cover and bake for 15 minutes or until fish is browned.

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