Fried eel had a very bad reputation and image in the modern home. Yet, eel is a delightful, sweet and delicate fish that will treat anyone willing to get past its ill earned reputation based primarily on its snake like appearance.  According to Carol Field in her wonderful and informative “Celebrating Italy,” even young Italians turn their noses up at the site of eel. Historically, the eating of eel during the winter solstice dates well before Christian times. 

Live eel

The eel since it resembled the snake which sheds its skin, represented rebirth. In its ability to touch snout to tail, the eel is the repetitive cycle. And perhaps, most curious, the eel, even when beheaded for cooking, continues to move: life after death.

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Eel has two names in Italian. Anguilla is the eel when it is small. When it becomes the rather large fish,often over two feet long, it is called capitone. While you can find eel frozen, I don’t recommend it. Frozen eels tend to be small and little meat on them. Live eels, usually available around Christmas are fat and meaty.They can also be quite expensive. 

Pure white fish

Have the fish monger prepare the eel for you. He will behead and skin it then cut it into three or four inch lengths. The one problem with eel is that the spine cannot be removed before cooking. Once the eel has been fried however, it is very easy to lift off the meat from the bone. 

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More Italian American recipes  for Christmas Eve Fish Dinner

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Getting started - What you need
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Equipment

Fry pan
Tongs
Paper towels 

Ingredients

Eel, prepared by the fish monger
Egg
Flour for dredging
Bread crumbs

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Coating

Whisk the egg (with a little milk.)

Dredge the ell in the four.
Dip and coat with the egg.
Coat with the bread crumbs.

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Fry

Fry in a good bit of oil.
The oil should be around 370.
Test by dropping in a few bread crumbs to see if they bubble.

Note: the first one or two may be darker than the rest.
Drain on paper towels.

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Fried Eel with lemon and parsley pesto

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