Eel Fritters (Korean-Style with Beer Batter)
A crispy treat made by deep-frying eel — usually just salt-grilled or sauce-grilled! The batter uses beer instead of water for extra crunch, and double-frying gives a crisp shell with juicy eel inside, served with chili and tartar sauces.
Ingredients
Main
- Prepared eel2
- Frying batter mix (tempura flour)2 cups
- Parsley flakes1 tbsp
- Beer1 can (instead of water)
- Cooking oil500 ml (for frying)
- Saltto taste
- Black pepperto taste
Dipping Sauce
- Chili sauce5 tbsp
- Tartar sauce5 tbsp
Directions
- 1
Pat the 2 prepared eels dry with paper towels. (Don't rinse them, or they'll smell fishy.)
- 2
Season both sides of the eel with salt and pepper.
- 3
Make a batter with 1 1/2 cups frying mix, adding beer instead of water a little at a time to a pancake-batter consistency. (Use up to 2 cups if the eels are large.)
- 4
Stir the parsley flakes into the batter. (Use plenty if the aroma is weak; you can omit it.)
- 5
Cut the eel into bite-sized pieces with scissors.
- 6
Pour 1/2 cup of the frying mix into a bag, add the eel, and shake to coat evenly.
- 7
To check the oil temperature, drop in a little batter — if it floats to the top, it's ready.
- 8
Dip the floured eel into the batter and fry the first time, adding pieces in a row so they don't stick. Fry only partway since you'll fry again.
- 9
Once cooled, fry everything together a second time until crisp.
- 10
Serve with chili sauce or tartar sauce (the white one is fish-cutlet sauce). (Seasoned soy sauce also pairs well.)
Tips
Don't rinse the eel — it brings out a fishy smell — just pat it dry and season with salt and pepper. Beer instead of water makes the batter crispier, and double-frying keeps the shell crunchy.