Pritong Igat (Fried Eel)

The eel is called locally in the Philippines as ‘Igat’. It is very nice fish except that here in this country few people eat them. One of the easiest way to cook it is by frying.

Ingredients:

½ kg Eel (cleaned and cut into 1 inch pieces)

1 tbsp. Rock salt (for removing the sliminess of the eel)

1 cup Cornstarch

¼ cup Beer (ice cold)

½ tsp. Iodized salt

¼ tsp. Black pepper (powder)

2 cups Safflower oil (for deep frying the fish)

1 tsp. Marjoram (dried)

½ cup Coconut vinegar (dipping sauce)

Cooking Instruction:

In a small bowl, place the cornstarch and beef and mix well. In another bowl, place the eel, salt, black pepper, and marjoram. Add the prepared batter and mix well. Deep fry in hot oil immediately (the mixture must be still cold). Fish out the cooked eel and place on top of paper towel to lower the fat content of the dish. Serve with coconut vinegar for dipping.