ITALIAN GRILLED OR FRIED EEL
In this recipe we talk about an Italian Christmas dish: eel
Eel is a traditional part of a Christmas Eve dinner in Italy. According to religious tradition, it was forbidden to eat meat on this night, creating feasts with many types of fish and seafood.
It can be prepared roasted, grilled or fried. Here you find the recipe for grilling and frying.
Eel meat is more oily than many other fish and is therefore ideal for the grill, even if it is good when fried.
INGREDIENTS:
For Grilled Eel:
2 1/2 pounds (1 kg) eel
Dash of fine sea salt, to taste
Dash of ?freshly ground black pepper, to taste
2 tablespoons olive oil and plus more for basting
1 tablespoon white wine vinegar
3 cloves garlic
1/2 bay leaf per piece of eel
For Fried Eel:
All of the above plus: all-purpose flour, vegetable oil for frying
INSTRUCTIONS:
Cut the eel into pieces about 3 inches (7 cm) long, rinse them with running water, and dry them well. Crush the garlic cloves slightly with the flat side of a knife, peel them, and cut them in half crosswise. Rub the surfaces of each piece of fish with the cut side of the garlic cloves.
Make grilled eel
Arrange the pieces on grilled metal skewers, alternating each piece with a half of bay leaf. Season the skewers with salt, pepper and drops of olive oil and vinegar. Leave them to marinate for at least 1 hour.
Cook the pieces over medium heat for about 30 minutes, turning them frequently and sprinkling with extra olive oil.
Make Fried Eel
With the pieces of salt, pepper, and drizzles of olive oil and vinegar. Let them sit for at least 1 hour.
Dredge the fish in flour, lightly toasted, and fry the pieces in moderately hot oil, be careful not to crowd the pieces until they are crisp and golden brown on the outside. Drain them well on absorbent paper and season to taste with salt and pepper. Serve with fresh lemon wedges.
This dish of eel is very tasty, when you eat it you will always remember your Christmas with your family and friends.
Enjoy it.
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