Enguias fritas
Dive into the tradition of Enguias fritas and savor a family recipe that brings joy and history to every bite.
When you wander into a lively tasca in Lisbon, you can’t miss the tantalizing presence of Enguias fritas. This dish is a cherished tradition, especially around the festive time of Santo António, when families come together to revel in joy, sharing plates of these crispy eels while laughter and clinking glasses fill the cozy corners of the restaurant. Eels have a special place in the hearts of many, particularly in coastal towns where they’re celebrated as a delicacy.
Preparing Enguias fritas is more than just cooking; it’s about family and heritage. Many home cooks have passed down their secrets through generations, often adding their own special touch—like a pinch of garlic or a sprinkle of fresh parsley. Each bite of these perfectly fried eels offers not just flavor but a delightful connection to the stories and traditions of those who came before us.
Ingredients · 4 servings
- 500 g eels, cleaned and cut into pieces
- 200 g flour
- 2 large eggs
- 300 ml vegetable oil for frying
- Salt to taste
- Lemon wedges for serving
Method
- Rinse the eel pieces under cold water and pat them dry with a paper towel.
- Season the eels with salt.
- In a bowl, beat the eggs until well mixed.
- Dredge each piece of eel in flour, shaking off the excess.
- Dip the floured eels into the beaten eggs, coating evenly.
- Heat the vegetable oil in a large frying pan over medium heat.
- Carefully add the eel pieces to the hot oil, frying until golden brown and crispy, about 3-4 minutes per side.
- Remove the fried eels and place them on paper towels to drain excess oil.
- Serve hot with lemon wedges on the side.