Deep-fried eel from Joy of Cooking (Sixth edition 1975) (page 406) by Irma S. Rombauer and Marion Rombauer Becker

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Deep-fried parsley; Unthickened tomato sauce; Thickened tomato sauce; Quick tomato sauce; Blender tomato sauce; Tartare sauce

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    This recipe appears in the book as a variation of “About eel." Allow batter to rest 3-12 hours before use. Can substitute rice flour for all-purpose flour.

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