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Frying Eels

Skin eels. Split down the middle and clean. Cut into 3-inch lengths and wipe dry. Roll in cornmeal and dip into a beaten egg diluted with 2 tablespoons of water. Roll in corn meal again. Fry in deep hot fat 3–5 minutes. Serve with lemon or vinegar.


Cole Slaw Dressing Ingredients

3 egg yolks
1/2 cup sugar
2 tablespoons butter
1 tablespoon salt
1 cup light cream
1/2 to 1 cup of vinegar
1/4 tablespoon cayenne
3 egg whites

Directions for Cole Slaw Dressing

Mix egg yolks, sugar, salt, butter, cream, vinegar, and cayenne together and beat well. Beat egg white until stiff. Fold in. Cook in double boiler until thickened. Makes 1 quart of dressing.