Prep 2 mins
Cook 15 mins
From a recipe book on 18th century frontier outpost recipes.
- 1 eel, cut into 2-inch squares
- 1 egg, slightly beaten
- 1⁄4 teaspoon salt
- 1⁄2 cup flour
- 1⁄8 teaspoon pepper
- You may cook the eel whole but be sure to slit along the backbone of each eel so the pieces will not squirm out of the pan.
- Parbroil the eel for about 3 minutes.
- Dip in egg, the roll in flour seasoned with salt and pepper to taste.
- Fry for 5 minutes on each side.