Appetizers ENG First course Seafood first courses corn flour, durum wheat flour, fry oil, moray eel, peanut oil, salt admin January 25, 2023 0 Comments

Fried moray eel recipe with semolina

Ingredients for 4 people:

2 moray eels
50 g. of durum wheat semolina
10 g. of cornstarch
fry oil

Preparation:

The moray eel is a sea fish with particular shapes and a smooth and slimy skin. This animal is known for its serpentine appearance and nocturnal habits when it comes out of its den to hunt smaller prey.

The moray eel can be of different species, but all have an elongated and slender body, with a large mouth and sharp teeth. Their skin is usually brown or dark green, but it can vary depending on the species and the environment in which it lives.

Moray eels are considered fearsome predators, capable of attacking even divers if they feel threatened. However, the moray eel is rightly considered a real delicacy, especially in Mediterranean countries.

I advise you to buy fresh moray eels directly from the fishmonger and, if you have the opportunity, to have them prepared by a trusted fishmonger. Ask to eviscerate them and cut them into slices, but be sure to keep the head and tail aside, which can contain annoying and dangerous thorns. If the fishmonger doesn’t already do it on his own initiative, ask him to cut the tail to a certain height, otherwise do it yourself by removing about a third of the length. However, when you eat the moray eel, be careful of any remaining thorns.

Once at home, wash the moray eel slices thoroughly and drain them well. Then take a plate and mix the semolina and cornstarch. Dip the moray eel slices in the semolina and cornstarch mixture to cover them well.

In a tall saucepan, pour 400 g of oil for frying, preferably peanut oil, and light the heat. When the oil is very hot, put the slices of granulated moray eel inside and do not move them until they are well browned on the bottom. Shake the saucepan occasionally to move the hot oil around the pieces of moray eel. When the pieces are golden on the bottom, turn them over and let them finish cooking.

Remove the moray eel slices from the saucepan with a slotted spoon and place them on absorbent kitchen paper to remove the excess oil. Serve the fried moray eel as an appetizer or main course, piping hot and fragrant, accompanied by a fresh and cheerful white wine, such as a Vermentino di Sardegna or a Nuragus di Cagliari, which will enhance the savory flavor of the fried moray eel.

I hope you find this recipe useful and that you will appreciate the fried moray eel.

Enjoy your meal!