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Wonona's Eel in Egg Batter

Fish and Seafood

Wonona's Eel in Egg Batter
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
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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