Fried Eels
Ingredients
Directions
Clean and prepare the eels.
Heat oil in a frying pan over medium heat.
Fry the eels until golden brown and cooked through.
Serve hot.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Eels
- Form the main protein, becoming tender and flaky when fried through.
- Oil for frying
- Conducts heat to the eels and browns their surface.
The step that matters
Fry the eels until golden brown and cooked through. Frying at a steady medium heat lets the outside brown while the centre cooks through. Too high a heat browns the surface before the inside is cooked, while too low a heat leaves the eels greasy and pale.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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