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Easy Capitone Fritto Recipe

The capitone fritto is one of the fishes you'll find in the Feast of the Seven Fishes menu. Try our recipe!

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 8 people
Calories: 68 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 2 2 large eels
  • 150 150 grams flour
  • laurel or bay leaves
  • peanut oil or any oil for frying
  • salt and pepper to taste

Instructions

    Cup of Yum
  1. Prepare the eel by cutting the head and tail with a good kitchen knife. And then cut the fish into rectangles or cubes. Wash them and set aside.
  2. In a pan, put peanut oil and bring to medium heat.
  3. Cover each piece of cut eel with flour, and fry them. Fry the pieces for approximately 10 minutes, flipping the pieces after a few minutes, or when one side turns golden. Make sure that both sides are golden brown.
  4. Once both sides are done, turn off the heat and transfer to a dish covered with tissue paper.
  5. Let it cool for a minute or two, and allow the excess oil to be absorbed by the tissue paper.
  6. Season with salt and pepper, and garnish with laurel or bay leaves.
  7. Serve to waiting guests and family.

Nutrition Information

Calories 68kcal (3%) Carbohydrates 14g (5%) Protein 1g (2%) Potassium 20mg (1%) Vitamin A 10IU (0%) Calcium 3mg (0%) Iron 0.9mg (5%)

Nutrition Facts

Serving: 8people

Amount Per Serving

Calories 68

% Daily Value*

Calories 68kcal 3%
Carbohydrates 14g 5%
Protein 1g 2%
Potassium 20mg 0%
Vitamin A 10IU 0%
Calcium 3mg 0%
Iron 0.9mg 5%

* Percent Daily Values are based on a 2,000 calorie diet.