Ingredients

• 2kg/4lb 8oz eels
• heads removed
• skin and guts removed
• cut into 10cm/4in lengths
• plain flour
• seasoned with salt and freshly ground black pepper
• 150ml/5fl oz olive oil
• 4-5 garlic cloves
• sliced
• 6 tbsp white wine vinegar
• handful fresh mint leaves

Directions

• Place the eel and seasoned flour into a food bag. Seal and shake the bag to coat the eel in the flour. Remove the eel from the bag and shake off any excess.
• Heat half the oil in a large frying pan over a medium heat. Add the floured eel and fry
• in batches if necessary
• for 1-2 minutes on each side
• or until browned on all sides. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper.
• Wipe the pan clean with a sheet of kitchen paper. Heat the remaining oil over a medium heat
• then add the garlic and fry for 1-2 minutes
• or until softened but not coloured.
• Add the vinegar to the pan
• then season the garlic
• to taste
• with salt and freshly ground black pepper. Remove the pan from the heat and set aside until the contents have cooled.
• Stir the mint leaves into the cooled vinegar and garlic mixture.
• Place the drained pieces of fried eel into the bottom of a glass serving dish. Pour over the cooled marinade mixture. Cover and chill in the fridge for 5-6 hours
• or preferably overnight
• turning the pieces of eel in the marinade from time to time.
• Serve cold with a green salad and slices of good-quality crusty bread.