EEL RECIPES

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DEEP-FRIED EEL (10/25/94) (0:29)

INGREDIENTS:

2 LB EEL, SKINNED              1 CUP ALL-PURPOSE FLOUR
1 TSP SALT                     1/8 TSP PEPPER
2 EGGS, LIGHTLY BEATEN         1 CUP DRY BREAD CRUMBS

DIRECTIONS:

STIR TOGETHER FLOUR, SALT AND PEPPER. COAT EEL WITH THE MIXTURE; DIP INTO 
EGGS, THEN COAT WITH THE BREAD CRUMBS. FRY EACH PIECE FOR ABOUT 4 MINUTES 
OR UNTIL GOLDEN BROWN.
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FOIL-BAKED EEL (10/25/94) (0:30)

INGREDIENTS:

2 LB SKINNED EEL SECTIONS       1 MEDIUM ONION, SLICED
1 LEMON                         2 TBS BUTTER OR OLEO
DASH OF WORCESTERSHIRE SAUCE    SALT AND PEPPER TO TASTE
EXTRA PAT OF BUTTER OR OLEO

DIRECTIONS:

ARRANGE EEL ON FOIL. TOP WITH SLICED ONION. MAKE SAUCE OF NEXT SIX
INGREDIENTS. COVER EEL WITH SAUCE. DOT FISH WITH EXTRA PAT OF BUTTER.
SEAL FOIL AND BAKE IN OVER AT 350 DEGREES FOR 15 TO 20 MINUTES OR
UNTIL FORK EASILY PENETRATES EEL FLESH THROUGH ALUMINUM FOIL. THIS
RECIPE CAN ALSO BE PREPARED OUTDOORS ON THE GRILL.
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GRILLED EEL WITH LEMON & THYME (10/25/94) (0:27)

T3 LEMONS                   1 TSP SALT
1/2 TSP PEPPER             1/2 TSP DRIED THYME
1 1/2 LB EEL SECTIONS      2 TBS BUTTER

DIRECTIONS:

SQUEEZE 1/2 CUP LEMON JUICE FROM LEMONS. COMBINE THE JUICE, SALT
PEPPER AND THYME IN A SHALLOW DISH.  ADD THE SKINNED EEL AND TURN TO COAT.
COVER AND REFRIGERATE FOR AT LEAST 30 MINUTES, TURNING 2 OR 3 TIMES. DRAIN
THE EEL AND BRUSH WITH MELTED BUTTER AND PLACE ON PREHEATED GRILL.
BROIL UNTIL OPAQUE THROUGHOUT.
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PAN-FRIED EEL WITH PEPPER AND LEMON (10/25/94) (0:28)

INGREDIENTS: 

1 TBS LEMON PEEL - GRATED                 1/2 TSP CAYENNE PEPPER
1 TBS  VEGETBLE OIL                       1 TBS  PARSLEY, MINCED               LEMON WEDGES

DIRECTIONS:

COMBINE CORNMEAL, FLOUR, LEMON PEEL AND CAYENNE IN SHALLOW DISH.
SEASON WITH SALT.  POUR BUTTERMILK INTO SECOND SHALLOW DISH. DIP 1 EEL
SECTION INTO BUTTERMILK, THEN INTO CORNMEAL MIXTURE, COATING COMPLETELY.
REPEAT PROCESS WITH REMAINING EEL.  (NOTE: LET EEL STAND FOR
APPROXIMATELY 15 MINUTES BEFORE PROCEEDING.) MELT BUTTER WITH OIL
IN HEAVY LARGE SKILLET OVER MEDIUM-HIGH HEAT. ADD EEL AND COOK UNTIL
CRUST IS GOLDEN BROWN AND EEL IS COOKED THROUGH, TURNING ONCE, ABOUT 4
MINUTES PER SIDE. TRANSFER EEL TO PLATTER. SPRINKLE WITH MINCED
PARSLEY. GARNISH WITH LEMON WEDGES.
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