Admittedly not for everyone, moray eel is a delicacy most common in the south of Portugal and is either bought fresh or dried. Here, small portions of eel are fried until crispy and served on a bed of a tomatoey bean stew…
The trick here is to briefly brine the eel. A fisherman’s wife would gently lick a piece of eel to check whether it is salty enough. Tasting the brine before you add the eel will do just as well…
1 Moray eel (cleaned and chopped into small portions)
Flour for coating
2 tsps White pepper
2 cups Vegetable Oil (for frying)
1. Soak the pieces of eel in a light brine (salted water) for about 20 minutes, then dry thoroughly with kitchen towels or cloth.
2. Heat up the vegetable oil in a large frying pan and mix the flour and white pepper onto a plate.
3. When the oil is hot, dip the portions of eel in the flour, shaking to remove excess flour and gently drop in the frying pan. Do not over crowd the pan and turn the pieces of eel several time until they get a golden colour. Do not be afraid of over frying, eel is fairly fatty and will be able to take it.
4. Remove the pieces of eel and dry them on kitchen towels and serve immediately.