Fried Eels

Preparation info

  • Allow 2 lb . for


    • Ready in

      20 min

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 1–2 medium-sized eels
  • 1 tablesp. flour
  • ½ teasp. salt</


Wash, skin and thoroughly dry the eels. Divide them into pieces 2½–3 in. long. Mix the flour, salt and pepper together, and roll the pieces of eel separately in the mixture. Coat carefully with egg and breadcrumbs, fry in hot fat untilcrisp and lightly-browned, drain well.