Eels A L Orly
|Lemon juice||2 Tablespoon|
|Ground black pepper||To Taste|
|Flour||1 Cup (16 tbs), sifted|
|Baking powder||1⁄2 Teaspoon|
|Egg||1 , beaten|
|Milk||1⁄2 Cup (8 tbs)|
|Fat||1 Cup (16 tbs) (For Deep Frying)|
1. Skin and clean the eels and cut them into three-inch lengths. Wash and drain. Add the lemon juice, cognac, salt and pepper. Let stand an hour or longer.
2. Sift together the flour, baking powder and one-fourth teaspoon salt. Mix the egg and milk and combine with the dry ingredients. Stir until smooth.
3. Dip the eels in batter and fry in deep hot fat (360° F.) until well browned.