Ingredients with Measurements:
- 1 pound eel fillets, sliced into 1/2-inch pieces
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- Vegetable oil for frying
- 1/2 cup mayonnaise
- 1 tablespoon wasabi paste
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
Special equipment needed:
- Deep fryer or heavy-bottomed pot
- Cooking thermometer
- Wire rack
Step-by-step instructions:
1. In a shallow dish, mix together the flour, salt, and black pepper.
2. In another shallow dish, beat the eggs.
3. In a third shallow dish, place the panko breadcrumbs.
4. Dredge each eel slice in the flour mixture, shaking off any excess.
5. Dip the eel slice in the beaten eggs, then coat in the panko breadcrumbs, pressing gently to adhere.
6. Heat the vegetable oil in a deep fryer or heavy-bottomed pot to 375°F.
7. Fry the eel slices in batches until golden brown and crispy, about 2-3 minutes per side.
8. Transfer the fried eel slices to a wire rack to drain any excess oil.
9. In a small bowl, whisk together the mayonnaise, wasabi paste, soy sauce, rice vinegar, and honey until smooth.
10. Serve the fried eel slices with the wasabi mayo on the side for dipping.
- Time:
Preparation time: 20 minutes
- Cooking time: 10-15 minutes
5. Temperature:
- Fryer or pot temperature: 375°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 520
- Fat: 28g
- Carbohydrates: 44g
- Protein: 22g
Substitutions for ingredients:
- Instead of eel, you can use other firm white fish such as cod or halibut.
- Instead of panko breadcrumbs, you can use regular breadcrumbs or crushed cornflakes.
- Instead of mayonnaise, you can use Greek yogurt or sour cream.
Variations:
- Add a pinch of cayenne pepper to the flour mixture for a spicy kick.
- Use a different dipping sauce such as sweet chili sauce or tartar sauce.
- Serve the fried eel slices over a bed of mixed greens for a lighter meal.
Tips and tricks:
- Make sure the oil is hot enough before frying to ensure a crispy coating.
- Don't overcrowd the fryer or pot with too many eel slices at once to avoid lowering the oil temperature.
- Use a wire rack to drain any excess oil from the fried eel slices.
Storage instructions:
- Fried eel slices are best served fresh and hot, but can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat, place the fried eel slices on a baking sheet and bake in a preheated 350°F oven for 5-7 minutes until heated through.
Presentation ideas:
- Serve the fried eel slices on a platter with the wasabi mayo in a small bowl on the side.
- Garnish with chopped scallions or sesame seeds for added flavor and texture.
Garnishes:
- Chopped scallions
- Sesame seeds
Pairings:
- Sake or beer
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Miso soup
Troubleshooting advice:
- If the coating is not sticking to the eel slices, try patting them dry with a paper towel before dredging in the flour mixture.
Food safety advice:
- Make sure the eel fillets are fresh and properly cleaned before slicing and cooking.
- Use a cooking thermometer to ensure the oil reaches the correct temperature for frying.
Food history:
- Eel is a popular ingredient in Japanese cuisine, often served grilled or fried.
Flavor profiles:
- The fried eel slices are crispy and savory, with a mild flavor that pairs well with the spicy and tangy wasabi mayo.
Serving suggestions:
- Serve as an appetizer or main dish with steamed rice and vegetables.
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Region: Japanese