Seared Eel Cutlets

Seared Eel Cutlets
Staff Writer
Thinkstock/iStockphoto

 

Northern Ireland’s lough neagh eel, has become quite a delicacy in Europe, and has been harvested for years amongst the Irish people. In hopes of keeping evil spirits at bay, it is said that the dish was a popular Halloween specialty that was served in chunks and seared in oil and garlic. While it may be tough to get your hands on fresh eel straight from Irish waters, you can definitely find fresh eel at your local fishmonger. 

2
Servings
447
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1  Cup  flour
  • 1  Tablespoon  chopped basil
  • 1  Teaspoon  red pepper flakes (optional)
  • medium eel, skinned and filleted
  • 4  Tablespoons  sunflower oil
  • cloves garlic, minced
  • 1 lemon, halved

Directions

 

In a small bowl, mix the flour, basil, rosemary, and red pepper flakes.

Slice the eel into 2-inch-thick cutlets. Squeeze the lemon halves over the cutlets. Coat both sides of the cutlets in the flour mixture, set aside.

Heat the oil in a skillet over medium-low. Sauté the minced garlic until soft and fragrant, about 1 minute. Add the cutlets 1 by 1 into the pan. Fry until the coating is crispy and the eel is cooked through, about 3 minutes per side.

Nutritional Facts

Total Fat
24g
34%
Sugar
4g
4%
Saturated Fat
2g
8%
Cholesterol
3mg
1%
Carbohydrate, by difference
48g
37%
Protein
13g
28%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
68mg
7%
Choline, total
17mg
4%
Copper, Cu
1mg
0%
Fiber, total dietary
6g
24%
Folate, total
102µg
26%
Iron, Fe
2mg
11%
Magnesium, Mg
82mg
26%
Manganese, Mn
1mg
56%
Niacin
2mg
14%
Pantothenic acid
2mg
40%
Phosphorus, P
484mg
69%
Selenium, Se
34µg
62%
Sodium, Na
662mg
44%
Water
50g
2%
Zinc, Zn
3mg
38%

Eel Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Eel Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

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