Pan-fried eel with pepper and lemon
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Eel sections |
| ⅔ | cup | Buttermilk |
| 1 | tablespoon | Lemon peel - grated |
| 1 | tablespoon | Parsley, minced |
| ½ | teaspoon | Cayenne pepper |
| 1 | tablespoon | Vegetble oil lemon wedges |
Directions
Combine cornmeal, flour, lemon peel and cayenne in shallow dish.Season with salt. Pour buttermilk into second shallow dish. Dip 1 eelsection into buttermilk, then into cornmeal mixture, coating completely.Repeat process with remaining eel. (Note: Let eel stand for approximately 15 minutes before proceeding.) Melt butter with oilin heavy large skillet over medium-high heat. Add eel and cook untilcrust is golden brown and eel is cooked through, turning once, about 4 minutes per side. Transfer eel to platter. Sprinkle with minced parsley. Garnish with lemon wedges.
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