- 1 (1-pound) eel
- 1 cup all-purpose flour, plus more for dredging
- 1 teaspoon seafood seasoning (recommended: Old Bay)
- 1 teaspoon Cajun seasoning
- 3 teaspoons salt
- 1 cup blended oil
- 1 teaspoon chopped garlic
- 1 teaspoon chopped onion
- 1 teaspoon freshly ground black pepper
- 1/2 cup white wine (recommended: Chablis)
- 2 teaspoons butter
Clean and skin the eel, and then cut it into chunks. In a large bowl, mix together 1 cup flour, seasonings, oil, garlic, onion, and pepper. Add the eel to this mixture and then marinate in the refrigerator for 1 hour.
Dredge the marinated eel in flour. In a saute pan over medium heat, sear the eel until golden brown, about 7 minutes. Add the white wine and cook until reduced by half. Add the butter and cook until it melts and browns slightly. Divide the eel among 4 serving plates and top with the butter sauce.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy Bahrs Restaurant