How to cook Deep Fried Sand Eels
- 2 pounds (900 g) sand eels
1/2 pint (1/4 liter) milk
- Oil for deep-frying
- Take off the heads of the fish, pulling out the gut as you do so.
- Rinse them and leave them to soak in milk for 20 minutes or longer.
- Then dry them lightly on a tea cloth, flour them and deep-fry in the oil, which should be good and hot (about 475°F / 230°C).
- You should only put a few in at a time, so that the temperature of the oil stays high, and you should take them out once they are golden brown.
- Salt the deep fried eels lightly before serving them piping hot.
The French name of this recipe is Lancons en Friture
This is a specialty of Normandy and the northern coast of Brittany. Not everyone can get hold of sand eels, but the recipe can be applied equally well to many other small fish.
This recipe for Deep Fried Sand Eels serves/makes: 6
The Deep Fried Sand Eels Recipe adopted from the book North Atlantic Seafood.
Main Ingredient: Eel
Preparation Method: Deep Fried
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