A Neapolitan Christmas: Capitone fritto (Fried Eel)
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
30 mins
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Course
Appetizer
A Neapolitan Christmas: Capitone fritto (Fried Eel)
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
- 4-6 small eels cleaned and cut up into 5-8cm/2-3in lengths
- flour
- salt and pepper
- oil for frying
Instructions
- Rinse the eel pieces very well and pat dry with paper towels. Roll the eels in flour, seasoned with salt and pepper, and shake off any excess.
- Deep or shallow-fry the eel pieces in oil over a moderate heat until they are nice and golden brown on all sides. As with any frying, make sure the pieces are well spaced in the pan, well surrounded by oil on all sides. Work in batches in you need to.
- As they are done, remove the pieces to a plate lined with paper towels.
- Serve the eel right away, sprinkled with salt and lemon wedges. E buon natale!
Notes
- Fresh eel can be hard to find; your best bet is a local Asian market. For those who don't care for eel, soaked baccalà or regular fish fillets can be made in the same way.
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