Eels A L Orly Recipe
Ingredients
3 pounds eels
2 tablespoons lemon juice
2 tablespoons cognac
Salt and freshly ground black pepper to taste
1 cup sifted flour
1/2 teaspoon baking powder
1 egg, beaten
1/2 cup milk
Fat for deep frying
Directions
1. Skin and clean the eels and cut them into three-inch lengths. Wash and drain. Add the lemon juice, cognac, salt and pepper. Let stand an hour or longer.
2. Sift together the flour, baking powder and one-fourth teaspoon salt. Mix the egg and milk and combine with the dry ingredients. Stir until smooth.
3. Dip the eels in batter and fry in deep hot fat (360° F.) until well browned.
2. Sift together the flour, baking powder and one-fourth teaspoon salt. Mix the egg and milk and combine with the dry ingredients. Stir until smooth.
3. Dip the eels in batter and fry in deep hot fat (360° F.) until well browned.
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