Eels A L Orly Recipe
Ingredients
| Eels | 3 Pound | |
| Lemon juice | 2 Tablespoon | |
| Cognac | 2 Tablespoon | |
| Ground black pepper | 1 To taste | |
| Flour | 1 Cup (16 tbs), sifted | |
| Baking powder | 1/2 Teaspoon | |
| Egg | 1 , beaten | |
| Milk | 1/2 Cup (16 tbs) | |
| Fat for deep frying | ||
| Salt | To Taste | |
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.
Chef
