Fried Eel

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  • Level: Intermediate
  • Total: 1 hr 32 min
  • Prep: 20 min
  • Inactive: 1 hr
  • Cook: 12 min
  • Yield: 4 servings
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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


  1. 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.
  2. 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.
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