Ingredients
You will need:
1 eel-typically 3-4 pounds
3 cups balsamic vinegar
1 cup sugar
5-7 cloves of garlic
Salt
Pepper
1 cup of flour
6 ½ cups of olive oil
Fresh basil and parsley
Preparation
Start several hours in advance of dinner. Mince or crush the garlic cloves and mic with sugar and balsamic vinegar in a non-reactive sauce pan (like Calphalon). Bring the mixture to a boil and allow it to cook until it has been reduced to about 6 cups.
Remove from the heat. Heat 6 cups of olive oil in a dutch oven. Whil oil is heating, cut eel into bite-sized chunks, season with salt and pepper, and roll in flour.
Now check the oil using the “water test” to make sure it’s the right temperature: sprinkle a few drops of water on the oil-if they pop the oil is good to go (be careful of the hot oil!). Drop only 3 or 4 pieces of eel into the oil at a time. Once they turn golden brown, test to make sure they are cooked through (it should take about five minutes or so). Drain on plate with paper towels.
Once all of the eel is deep fried, place the chunks in a large bowl and pour the reduced vinegar mixture over them to marinate. Place in refrigerator about an hour before dinner, remove the eel, drizzle with olive oil and herbs, and allow it to reach room temperature (or as close as possible) before serving. Serves-whomever will eat it.
