No fried eel, no Christmas no New Year

Capitone fritto

The recipes of traditional Neapolitan cuisine.

Alleys and narrow streets, where fishmongers reign with their displays of fishes during Christmas, show this elusive monochrome fishin in blue pools. There are many stories associated with him. Among these, perhaps the most widely accepted is that, seeing it as similar to a snake and then symbolizing evil, is eaten to exorcize and fight evil and malice. In the spirit of “it’s not true, but I believe it”, it’s better not fall short of it on a DOC Neapolitan table.

Ingredients (for 4 people):

1.5 kg eel
3 bay leaves
2 Lemons
Salt and pepper
Oil for frying

Making of recipe

After having your fishmonger thoroughly clean the fish from the bowels and skin, rinse it and dry it several times because it must then go into the hot oil and should not crackle. In a saucepan pour enough oil and the thoroughly clean leaves. Cut the eel into pieces as you like and flour them well. Put them to fry until they are golden and crispy. Drain on paper towels and place them in a baking dish. Season with salt and decorate the plate with laurel and lemon slices.