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Eels with Breadcrumbs (Anguilla Alla Fiorentina)

Eels are a great favourite in all of the countries of the Mediterranean, although this simple-recipe is Italian in origin. Serve with fresh vegetables and salad, and a lightly chilled white wine, such as Toscano Bianco.

ingredients

4 servings
75 g (3 oz) 3/4 cup Flour
Salt and pepper to taste
1/4 tsp Cayenne pepper
1/2 tsp Paprika
2 Tbs Milk
1 Egg yolk
225 g (8 oz) 2 2/3 cups Dry white breadcrumbs
1 kg (2 lb) Eels, skinned, washed, and cut into 7 1/2 cm (3 in) pieces
75 g (3 oz) 6 Tbs Butter
2 Tbs Chopped parsley
2 Lemons, quartered

method

1. Combine the flour and seasonings in a large, shallow plate. Beat the milk and egg yolk together in a saucer and, on a third, large plate, spread out the breadcrumbs.

2. Roll the eel pieces, first in the flour, then in the milk mixture and, finally, in the breadcrumbs, shaking off any excess.

3. Melt two-thirds of the butter in a large, heavy frying-pan. Add the eel pieces and fry for 10 minutes on each side, or until they are cooked through and the outside is crisp and golden brown. Transfer them to a warmed serving dish.

4. Add the parsley and remaining butter to the pan. Reduce the heat to low and simmer, stirring constantly, until the butter has melted. Pour over the eels and garnish with the lemon quarters before serving.

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