Crispy Cutlets of Unusual River Eel with No less delicious Kebab on the Grill

unusual river eel

🥗Healthier: tofu

💰Cheaper: pollock

Tofu is a plant-based alternative, while pollock offers a more accessible fish option.

panko breadcrumbs

🥗Healthier: whole wheat breadcrumbs

💰Cheaper: regular breadcrumbs

Whole wheat breadcrumbs add fiber, while regular breadcrumbs are often less expensive.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake, while tamari is a gluten-free option.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides healthy fats, while canola oil is budget-friendly.

Prepare the eel by removing skin and bones, then slice into cutlets.

Season the eel cutlets with salt and black pepper.

In one bowl, place flour; in another, beat eggs; and in a third, place panko breadcrumbs.

Dredge each eel cutlet in flour, shaking off excess.

Dip the floured cutlet into the beaten eggs, ensuring it's fully coated.

Coat the cutlet in panko breadcrumbs, pressing gently to adhere.

Heat corn oil in a deep skillet over medium-high heat until shimmering.

Fry the cutlets in batches until golden brown, about 3-4 minutes per side.

Remove cutlets and drain on paper towels.

Serve with lemon wedges and dipping sauce on the side.

Garnish with thinly sliced scallions and shredded cabbage.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens