FRIED EELS

The eel can be cleaned, cut into pieces, and stored in an airtight container in the refrigerator for up to 24 hours before frying. Pat dry again before coating and frying. The coating station (flour, egg wash if using, and crumbs) can be set up 1-2 hours ahead and kept at room temperature.

Fried eel is best consumed immediately for optimal texture. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a 375°F oven on a wire rack for 8-10 minutes to re-crisp the coating; avoid microwaving, which will make it rubbery.