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Prep Time: 20 Minutes Cook Time: 12 Minutes |
Ready In: 32 Minutes Servings: 4 |
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Ingredients:
1 (1-pound) eel |
1 cup all-purpose flour, plus more for dredging |
1 teaspoon seafood seasoning (recommended: old bay) |
1 teaspoon cajun seasoning |
3 teaspoons salt |
1 cup blended oil |
1 teaspoon chopped garlic |
1 teaspoon chopped onion |
1 teaspoon freshly ground black pepper |
1/2 cup white wine (recommended: chablis) |
2 teaspoons butter |
Directions:
1. Clean and skin the eel, and then cut it into chunks. In a large bowl, mix together 1 cup flour, seasonings, oil, garlic, onion, and pepper. Add the eel to this mixture and then marinate in the refrigerator for 1 hour.
2. Dredge the marinated eel in flour. In a saute pan over medium heat, sear the eel until golden brown, about 7 minutes. Add the white wine and cook until reduced by half. Add the butter and cook until it melts and browns slightly. Divide the eel among 4 serving plates and top with the butter sauce.
3. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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