- 1 small eel, skinned and filleted
- 3–4 tablespoons flour
- Salt and pepper
- 60ml extra virgin olive oil
- Rosemary leaves stripped from 1 long branch
- A splash of sherry vinegar
- Maldon salt and pepper
- Bread, to serve
Cut the fillets of eel into 2cm pieces, season the flour with salt and pepper and toss the eel in the seasoned flour.
Heat the oil in a large frying pan over a high heat until it is shimmering and then throw in the rosemary leaves, standing back to avoid spitting oil.
Let the rosemary colour a little without burning and add the eel pieces. Stir-fry the eel for a few minutes, until the flesh turns from translucent to opaque, before adding a dash of sherry vinegar.
Pour out on to a plate and eat with hunks of bread.