Eels Spitchcocked is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic dish of eel pieces with the backbone removed that are seasoned, breaded, fried and served with piquante sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Eels Spitchcocked.
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This is a classic recipe for a Victorian version of Eels Spitchcocked that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 268.—EELS SPITCHCOCKED.
First skin and draw the eels by splitting down the vent; then cut them into pieces of about three inches long, and remove the backbone by loosening it on both sides with a knife, and cut it out with scissors. This
done, season the pieces of eel with chopped parsley and shalot, pepper, and salt, a very little oil, and a few drops of vinegar or lemon-juice ; dip each piece in beaten egg, and bread-crumb them without disturbing any portion of the seasoning. When about to send to table, fry the pieces of eel in hot frying fat, dish them in a circular row, pour some piquante sauce in the centre, and serve.
Modern Redaction
Ingredients:
2 eels
2 tbsp parsley, very finely chopped
1 shallot, finely minced
salt and freshly-ground black pepper, to taste
1 tsp olive oil, for rubbing
a few drops of vinegar or lemon juice
2 eggs, beaten
300g fine breadcrumbs
oil or fat for frying piquante sauce, to serve
Method:
To skin and gut an eel, hold it down by the head on a solid work surface with a towel (an eel is very slippery). With a sharp knife, make an incision around the neck, just below the head. The thick filmy skin will separate. Grip the skin with a pair of pliers, and pull it down the length of the eel to the tail and cut it off. Make a slit down the length of the stomach and pull out the innards. Rinse the eel well under cold running water then cut into 8cm lengths. To bone the eel, make a slit down the back and remove the backbone by loosening it on both sides with a knife and cutting out with scissors.
Mix the olive oil and vinegar (or lemon juice) and use to rub the eel pieces then season with the parsley, shallot, salt and black pepper. Dip each piece of eel in the beaten eggs then coat in the breadcrumbs, being careful not to disturb the seasonings.
Heat oil or fat in a pan, add the eel pieces and fry until golden brown and cooked through. Arrange in a ring on a serving plate, pour piquante sauce in the centre and serve.
