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Grilled or Fried Eel Recipe - Capitone Arrosto o Fritto

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Eel meat is oilier than that of many fish, and is consequently ideally suited to the grill, though it also fries well, and in either case is an indispensable part of the Neapolitan Christmas Eve dinner. To serve 6:

Prep Time: 1 hour

Cook Time: 30 minutes

Total Time: 1 hour, 30 minutes


  • ++ If you plan to grill your Eel ++
  • 2 1/2 pounds (1 k) eel
  • 3 cloves garlic
  • Salt
  • Pepper
  • 2 tablespoons olive oil
  • 1 tablespoon vinegar
  • 1/2 a bay leaf per piece eel
  • ++ If you plan to fry your Eel ++
  • The above
  • Flour
  • Salt
  • A pot of oil for frying


Cut the eel into pieces about 3 inches (7 cm) long, wash them, dry them, and rub them with the garlic. Slip them onto skewers, alternating them with bay leaves. Season them with salt and pepper and drizzle the oil and vinegar over them; let them sit in the marinade for at least an hour.

To make grilled eel:

Grill the pieces over a medium flame for about a half hour, turning them frequently and basting them with olive oil.

To make fried eel:

Do not skewer the pieces, but rather sprinkle them with oil and dot them with pieces of bay leaf. Once they have marinated roll the fish in flour and fry the pieces in moderately hot oil until they are browned and crunchy on the outside. Drain them well on absorbent paper and salt them.

A wine? White, and Greco di Tufo would be nice.

Yield: 4-6 servings grilled or fried eel.

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