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Wonona's Eel in Egg Batter

Fish and Seafood

Wonona's Eel in Egg Batter
Ingredients:
1 pound skinned eel, cut in two inch sections
3/4 teaspoon salt
dash of ground black pepper
5 Tablespoons flour
1 egg, beaten
2 Tablespoons water
1 cup vegetable oil
1-2 scallions, chopped
Preparation:
1. Season eel with salt and pepper.
2. Make batter of flour, egg, and water and let it rest for ten minutes, then put seasoned eel into it.
3. In a deep pan, heat oil to 375 degrees F. Lift pieces of eel out of the batter and deep-fry them for about five minutes. Remove them from the oil and drain on paper towels. Put them on a platter and sprinkle scallions on top; then serve.

                                                                                                                                                       
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