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Thomasina Miers Pan-fried eels with rosemary oil recipe

Feeds 3-4
  • 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
Method: How to cook pan-fried eels with rosemary oil

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.