Recipe Baking: CHRISTMAS EVE EEL

  This dish, as simple as it is, brings back a very vivid memory as a child with my Grandfather Libro. Just about 2 days before Christmas we were off to Quincy Square to buy fresh live eels. We then went back to the basement kitchen to kill, clean and cook. 1 eel of 2 lb.
1 c. dry seasoned bread crumbs
4 c. fresh bread crumbs
1 tbsp. chopped garlic (in crumbs)
1/2 c. olive oil
3 tbsp. chopped parsley (in crumbs)
2 eggs (beaten with 4 tbsp. olive oil)
2 c. flour

Gut and skin eel then wash well in cold running water. Cut across into 2-3 inch sections and place on paper towels to pat dry. Place sections and flour in large zip lock bag. Coat well. Remove one at a time shaking off excess flour. Coat well with egg and bread one at a time in crumbs. Heat pan, add oil then fry sections at a medium heat until golden brown on all sides. Drain on paper towels. Eel can be served as is or mix up a dressing of olive oil, lemon juice, chopped parsley, garlic and so on. To marinate in, or just spoon a little bit over each section before serving. When buying eel if not still alive look to pick one with as clear eyes as possible.

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