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| Sandy Eels |
| Recipe contributed by my wife Judy Perin |
| Ingredients |
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| Preparation |
| Mix the flour with salt and pepper and set aside. Prepare fish to be cooked by placing them in a sink or basin of cold water and behead the fish. Then gut the fish and wash and rinse thoroughly in clean water. Place on a towel and pat dry. Dredge the sandy eel in the flour mixture and shake off excess flour. Set on a platter and let stand for a few minutes. Heat a frying pan or deep fryer with oil. Once the oil is hot enough place sandy eel in hot oil mixture. Do not overload the pan or fryer with fish. This will slow down the cooking process. Fry until coating is a golden brown. Remove from oil and place on plate with a paper towel on it to remove excess oil. Serve warm. |
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