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2lvegetable oil (typically, refined oils such as peanut, corn, or sunflowerseed oil are used, although other neutral vegetable oils with a high smoke point may also be suitable)(about 64 oz), for frying
Іnstructions
Place a deep, high-sided pot on the stove and heat about 2 liters (64 oz) of peanut oil over high heat.
Remove the heads and cut the eels open along the belly to gut them, then wash them thoroughly under running water. Cut the eels into pieces about 6 cm (approximately 2.4 inches) long.
Add the flour and mix well so that it evenly coats the eel pieces, then shake gently to remove any excess flour.
Heat the oil until it reaches 170–180°C (338–356°F), ensuring it is properly hot before frying. Then carefully immerse the eels into the hot oil.
Fry until they turn a deep golden brown and are evenly cooked.
Once golden, remove them and drain on paper towels to absorb excess oil.
Season with salt while still hot and serve immediately while warm.
Notes:
Adjust quantities for servings
4 European eels (17.6 lb)
4 tbsp Type 00 flour (similar flours from other countries with different classification systems are also suitable)*
Table salt, to taste
Vegetable oil (typically, refined oils such as peanut, corn or sunflowerseed oil are used, although other neutral vegetable oils with a high smoke point may also be suitable). If the quantities are not significantly increased or decreased, it is recommended to use the same amounts as in the main recipe.
*Comparisons between the various national soft wheat flour classification systems can be found in the “Classification” section of the same page.