Pan-fried eel with pepper and lemon

Yield: 1 servings

Measure 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

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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