Food.com: The most complete collection of free recipes on the Internet, trusted by home chefs throughout the world.

I'm looking for: Recipes Ingredients Members

My Food.com
- My Settings
- Sign Out
My Cookbooks

My Main Cookbook
All of My Cookbooks

What's a Cookbook?

You can save and organize your favorite recipes into FREE online cookbooks. Create as many as you want!
My Menus
All of My Menus

Did you know?

You can create a menu to plan your next party or event and publish it to share with friends - for FREE!
My Meal Plan
My Profile
View

Recipe Sifter

Start Here
- Course
- Main Ingredient
- Cuisine
- Preparation
- Occasion
- Diet
- Filter by Ingredient
- Nutrition

Select () or exclude () categories to narrow your recipe search.

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.

Get Recipes

Calories

Amount per serving

Total Fat
Saturated Fat
Polyunsat. Fat
Monounsat. Fat
Trans Fat

Cholesterol

Sodium

Potassium

Total Carbohydrates

Dietary Fiber
Sugars

Protein

Vitamin A

Vitamin B6

Vitamin B12

Vitamin C

Calcium

Iron

Vitamin E

Magnesium

Alcohol

Caffeine

Lost? Site Map

Beer-Battered Fried Lamprey

By Molly53

Added May 21, 2012 | Recipe #479802

Categories: Main dish Fish Seafood

This recipe has no photos

Add Your Photo

Be the first to review!

Total Time:

Prep Time:

Cook Time:

33 mins

30 mins

3 mins

Molly53's Note:

Lampreys (sometimes called lamprey eels due to their similar appearance) are a deeply underappreciated fish in the Americas and a delicacy in southwestern Europe (Portugal, Spain, and France) and Asia, costing consumers there upwards of $25/pound. It is quite inexpensive here if your angler has been successful. Lamprey is not exceptionally strong in flavor, with a cooked texture something like lobster -- chewy and meatier than most fish. Clean and skin the fish while the batter is resting. Courtesy of Dave and Clay.

SAVE THIS RECIPE TO:

Cookbook loading

Save this recipe in your online cookbook to access when you need it.
Menu

Create a new menu and save this recipe for easy meal planning.
Meal Planner

Add this recipe to a weekly meal plan.
Shopping List

Add this recipe's ingredients to your weekly shopping list.

Manage this recipe:

Add a Private Note

Note pairing ideas, substitutions and more - only you can see it!
Submit a Correction

Spot a typo or missing ingredient? Submit your correction for review.
Ask a Question

Get answers about this recipe in our Cooking Q&A forum.

Share This Recipe:

Ingredients:

Servings:

Units: US | Metric

2 lbs lampreys, cleaned

For the batter

salt and pepper, to taste
1/4 teaspoon garlic powder (more to taste)
12 ounces beer (warm or cold, flat or fizzy ~ don't waste good beer here)
1 1/2 cups all-purpose flour
oil, for frying (any vegetable oil will do ~ you'll want about 1/2-inch in your pan)

Directions:

1

To clean lampreys: after catching and killing the fish, pop it into boiling water for a few seconds to help remove the slimy coating. Though a knife will often be all that's needed to scrape it away, any remaining vestiges can be rubbed off the skin with a rough cloth. Cut off the tail (usually about 6 inches long), then tie a string around the head and suspend the fish over the sink to drain the blood. Open bronchial holes on the side of the fish and allow the blood to empty Then, remove the intestines and notocordium (the long, dark bitter-tasting organ running down the abdomen). Rinse the fish again and then decapitate it by slicing around the body and pulling off the head. If you don't want crunchy lamprey, make sure the thick, bony cartilage comes out with the head. Discard both.
2

To make the batter: Mix the dry ingredients together.
3

Add beer slowly, stirring constantly, until you get the texture of pancake batter.
4

Let sit on the counter at room temperature for at least 20 minutes to allow the gluten to break down.
5

Cut cleaned fish into 1" sections and drop into the batter.
6

Heat the oil in a large frying pan to 350°F.
7

Drop the battered fish in the hot oil and cook until golden brown on all sides, about three minutes.
8

Serve immediately.