Ingredients
"2 1/2 pounds/1 kg eel",
"3 cloves garlic",
"1/2 bay leaf per piece of eel",
"Dash of fine sea salt (to taste)",
"Dash of freshly ground black pepper (to taste)",
"2 tablespoons olive oil (plus more for basting)",
"1 tablespoon white wine vinegar",
"Salt",
"pepper",
"All-purpose flour",
"Vegetable oil for frying",
"lemon"
Instructions
Gather
Cut the eel into pieces about 3 inches (7 centimeters long). Rinse them with running water and dry them well.
Crush the garlic cloves slightly with the flat side of a chef's knife, peel them, and cut them in half crosswise.
Rub the surfaces of each piece of fish with the cut side of the garlic cloves.
Arrange in a shallow baking dish. Season the pieces with salt, pepper, and drizzles of the olive oil and vinegar and dot them with small pieces of bay leaf. Let them sit to marinate for at least 1 hour.
Arrange the prepped and marinated eel pieces on metal grilling skewers, alternating each piece with a bay leaf half.
Grill the pieces over a medium flame for about 30 minutes, turning them frequently and basting them with additional olive oil.
Gather the additional fried eel ingredients as well as the marinated eel pieces.
Remove fish from the marinade. Dredge the fish in flour, shaking gently to remove any excess flour, and fry the pieces in moderately hot oil, being careful not to crowd the pan, until they are crisp and golden-brown on the outside.
Pre heat oil in a pot to approximately 350 F. Fry the pieces in moderately hot oil, being careful not to crowd the pan, until they are crisp and golden-brown on the outside.
Drain the eel well on paper towel and season to taste with flaky salt and freshly ground pepper. Serve with fresh lemon wedges.
Prep: PT60M
Cook: PT30M
Total: PT90M
Serves: 6
