“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.”
READY IN:
30mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

  • 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

Directions

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

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