For those of you interested in Mosel regional cooking, here is a recipe which may not appeal to everyone but I personally quite like – fried eel. Eel is one of those foods that people (Cockneys excepted) unfairly dismiss without even trying, but I say if you ever get the chance, give it a whirl.
Ingredients (German names of ingredients are also shown):
- 500 g Eel (“Aal”)
- 1 Onion (“Zwiebel”)
- Salt and pepper
- Fish seasoning (“Fischgewürz”)
- 125 g Flour (“Mehl”)
- 1 Egg (“Ei”)
- 200 ml Wine (white is best. Water or beer could be used instead)
- Oil for frying
Take the eel, cut into portions and season with a little salt. Poach the eel pieces in boiling water into which some fish spice and pepper have been added to taste. Whilst the eel is cooking, prepare a batter by whisking together the flour, egg, wine and two teaspoons of the oil. When the fish has cooked for 30 minutes, remove from the cooking liquid, drain thoroughly and dip in the batter. Finally, fry the battered eel pieces in oil until golden brown. Drain on kitchen paper and serve.
(Recipe adapted from the recipe section of the Mosel.de website)