Fried conger eel recipe
Conger eel is a very common white fish, also known as safio, culebra or negrillo, which is ideal for baked or fried preparations, since it is quite soft and meaty. Fried conger eel is best prepared with panko rather than breadcrumbs or flour mix, as the crispy coating of panko contrasts with the softness of conger eel.
Preparing this fried conger eel recipe is quite simple and is made with few ingredients; you can also do without the eggs and do it with only flour and water. This mixture helps the panko to stick well to the fish, but keep in mind that since it is a liquid mixture, the fish should not be very wet, so you should dry it with a paper towel before dipping it into the mixture. . It is also important that the oil is very hot so that it does not absorb too much and the conger eel mixture begins to peel off.
Ingredients to make Fried Conger:
- 400 grams of conger eel
- 200 grams of flour
- 2 eggs
- 350 grams of panko
- 1 teaspoon sea salt
- 1 teaspoon pepper
- 1 garlic clove (optional)
- 1 teaspoon oregano
- 1 jet of water
- 300 milliliters of oil to fry
How to make Fried Conger:
- Wash the conger peel and cut the medallions, remove the bone by cutting the sides as seen in the image. Add salt and pepper on both sides and reserve.
- Cut the garlic finely and put it in a container.
- Add the eggs, seasonings and a little salt. Stir until everything is well integrated.
- Add the flour and a splash of water, just enough to make a very thick but fluid mixture. Stir well until everything is integrated. Preheat a frying pan with oil to fry.
- Pat the conger eel medallions dry with a paper towel and dip them into the flour mixture.
- Then, pass the medallions through the panko until they are well covered.
- Carefully add the panko-covered conger eel pieces to the boiling oil and fry for a few minutes on each side, or until golden brown.
- Take out the fried conger eel and leave it in a dish with absorbent paper to get rid of excess oil. Accompany with a garnish of mashed potatoes, rice, tomato or salad. Likewise, you can accompany it with French fries and a fried egg to make a fried conger eel à la pore.
