Prep 15 mins
Cook 15 mins
Eels used to be rather a more common dish. This recipe comes from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- 2 lbs eel (have them skinned, cleaned, split and backbone removed) or 2 lbs lampreys (have them skinned, cleaned, split and backbone removed)
- 1⁄4 cup flour
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon pepper (more to taste)
- 2 tablespoons butter (more as desired)
- 1⁄2 cup water
- Preheat oven to 400F and lightly butter a baking dish.
- Cut fish in two- or three-inch pieces; wash in salted water and dry thoroughly.
- Dredge with flour, season with salt and pepper and place in prepared pan.
- Dot with butter and add water to prevent burning.
- Cover and bake for 15 minutes or until fish is browned.