📝 About This Recipe
Inspired by the vibrant street food culture of Shanghai and the refined seafood traditions of East Asia, these Fried Eel Strips are a masterclass in texture. Each bite offers a satisfyingly loud crunch that gives way to the rich, buttery, and slightly sweet meat of the eel. Tossed in a delicate savory-sweet glaze and finished with aromatic garnishes, this dish transforms humble eel into a sophisticated gourmet snack or main course.
🥗 Ingredients
Main Ingredients
- 1.5 pounds Fresh Eel Fillets (skinned and deboned)
- 2 tablespoons Shaoxing Wine (or dry sherry)
- 1 tablespoon Fresh Ginger Juice (grated and squeezed)
- 1 tablespoon Light Soy Sauce
- 1/2 teaspoon White Pepper (finely ground)
Crispy Coating
- 1/2 cup Cornstarch
- 1/4 cup All-Purpose Flour
- 1/2 teaspoon Baking Powder (for extra lightness)
- 1/2 teaspoon Salt
- 3 cups Vegetable Oil (for deep frying)
Savory Glaze & Garnish
- 1 tablespoon Dark Soy Sauce (for color)
- 2 tablespoons Honey
- 1 tablespoon Rice Vinegar
- 1 teaspoon Toasted Sesame Seeds
- 2 stalks Green Onions (thinly sliced)
- 1 piece Fresh Red Chili (deseeded and julienned)
👨🍳 Instructions
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1
Thoroughly pat the eel fillets dry with paper towels. Slice the eel into uniform strips, approximately 3 inches long and 1/2 inch wide.
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2
In a medium mixing bowl, combine the eel strips with Shaoxing wine, ginger juice, light soy sauce, and white pepper. Toss gently and let marinate for 20 minutes.
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3
In a separate shallow dish, whisk together the cornstarch, all-purpose flour, baking powder, and salt until well combined.
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4
Prepare the glaze by whisking dark soy sauce, honey, and rice vinegar in a small bowl. Set aside for the final assembly.
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5
Heat the vegetable oil in a wok or deep heavy-bottomed pot to 350°F (175°C). Use a kitchen thermometer to ensure accuracy.
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6
Drain any excess liquid from the marinated eel. Dredge each strip individually in the flour mixture, pressing firmly so the coating adheres, then shake off the excess.
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7
Carefully lower the eel strips into the hot oil in batches to avoid crowding the pan. Fry for 3-4 minutes until they turn a light golden brown.
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8
Remove the eel with a slotted spoon and drain on a wire rack for 2 minutes. This brief rest helps the interior finish cooking without steaming the crust.
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9
Increase the oil temperature to 375°F (190°C). Return all eel strips to the oil for a 'flash fry' of 45-60 seconds until they are dark golden and exceptionally crispy.
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10
In a large clean wok or skillet over medium heat, add the glaze mixture. Let it bubble for 30 seconds until it thickens into a syrupy consistency.
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11
Quickly toss the fried eel strips into the glaze, stirring rapidly to coat every piece evenly without losing the crunch.
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12
Transfer to a serving platter immediately. Garnish with toasted sesame seeds, sliced green onions, and red chili strips for a pop of color and heat.
💡 Chef's Tips
Always use fresh eel if possible; if using frozen, ensure it is completely thawed and dried to prevent oil splatter. The double-fry technique is the secret to professional-grade crispiness that lasts even after glazing. Do not over-marinate the eel, as the acidity in the wine can begin to break down the delicate protein texture. Ensure your oil is at the correct temperature before adding the eel; if it is too low, the coating will absorb oil and become greasy. For a gluten-free version, replace the all-purpose flour with extra cornstarch or rice flour.
🍽️ Serving Suggestions
Serve alongside a bowl of steaming Jasmine rice to balance the richness of the eel. Pair with a chilled glass of dry Sake or a crisp Tsingtao beer to cut through the fried texture. A side of pickled cucumbers or a ginger-dressed slaw provides a refreshing acidic contrast. Offer extra dipping sauce on the side, such as a spicy Kewpie mayo or a splash of black vinegar. Serve as part of a multi-course Dim Sum spread for an impressive weekend lunch.