“From a recipe book on 18th century frontier outpost recipes.”
READY IN:
17mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 eel, cut into 2-inch squares
  • 1 egg, slightly beaten
  • 14 teaspoon salt
  • 12 cup flour
  • 18 teaspoon pepper
  • fat

Directions

  1. You may cook the eel whole but be sure to slit along the backbone of each eel so the pieces will not squirm out of the pan.
  2. Parbroil the eel for about 3 minutes.
  3. Dip in egg, the roll in flour seasoned with salt and pepper to taste.
  4. Fry for 5 minutes on each side.

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