Pan-Seared Eel: A Quick Guide

Pan-searing is a classic method for cooking fish, resulting in a crisp exterior and a juicy, flavourful interior. This technique can be used on most thick fillets of fish, including eel.

To pan-sear eel, start by patting the eel dry with paper towels and massaging salt over the flesh. Next, heat a cast-iron skillet or steel pan over high heat and add oil. Place the eel fillets in the pan and cook for 7 minutes, or until golden brown. You can then add wine and butter to create a sauce.

It is important to note that eel meat is delicate, so it should be cooked at a low temperature when smoking or frying.

Choosing the right fillet

When choosing the right fillet, it is important to consider the type of eel and the desired cooking method. Freshness is key when it comes to eel, and buying the fish whole and filleting it yourself can help ensure optimal freshness. Here are some key factors to keep in mind when selecting an eel fillet:

• Source and Quality: Look for a reputable source that provides high-quality, fresh eel. If you have access to a local fish market or trusted seafood supplier, that would be ideal.
• Size and Thickness: For pan-searing, choose a thick fillet, ideally with the skin on. Avoid very small eels or those with incredibly thin fillets, as they may not be suitable for this cooking method.
• Preparation: If you're filleting the eel yourself, make sure you have a sharp knife and follow proper techniques for filleting and skinning. Remove the skin as soon as the eel is dead, as it becomes tougher and more difficult to detach over time.
• Storage and Freshness: Fresh eel is ideal, but if you need to store it, keep it refrigerated and consume it within a few days. Frozen eel should be thawed properly and cooked immediately without refreezing.
• Personal Preference: Consider your taste preferences and those of your guests. Some people prefer skinless eel, while others enjoy the crispy skin. You can also choose to brine the eel or use different types of flour for coating before frying.

Remember to handle eel with care, as its skin can be tough and slippery. Always clean your work area and utensils thoroughly after preparing eel to avoid any contamination.

Marinating the eel

Marinating eel is a great way to prepare this delicate meat, and there are several ways to do it. One popular method is to use a brine solution, which will not only add flavour but also help to preserve the eel. To make a brine, simply combine water with a generous amount of salt—you can also add herbs and a squeeze of lemon juice to taste. Fully submerge the eel in the brine and leave it to soak overnight or for at least eight hours.

Another option is to use a sauce made from soy sauce, mirin, and sake, which are typical Japanese ingredients that pair perfectly with eel. Heat these ingredients in a saucepan, stirring until the sugar has dissolved and the mixture reaches a boil. Then, turn down the heat and simmer for 15 to 20 minutes. Set the sauce aside and prepare your eel by cleaning it and removing the central bone. Cut the eel into evenly-sized pieces and thread them onto skewers. Grill the skewers until the flesh is firm, then remove from the heat and coat the eel pieces in the sauce. Return the skewers to the grill and cook until the eel is done to your liking.

You can also marinate eel in a sauce called escabeche, which is a Portuguese staple used for marinating and preserving fish. Escabeche is made with vinegar, garlic, olive oil, bay leaves, and pepper, and it gives the eel a tangy, flavorful profile. To use this method, clean and gut the eels, then cut them into rounds and dry them. Coat the pieces in flour, salt them, and fry them in boiling oil until golden. Prepare the escabeche sauce by boiling vinegar, sage leaves, and garlic together. Pour the sauce over the fried eel pieces, ensuring they are completely covered. Bring the pan to a boil again for a few minutes, then allow the eel to cool before serving or storing.

Heating the pan

Place your chosen pan on the hob and turn the heat up high. You want the pan to get very hot. While the pan is heating up, you can prepare your eel fillets. If you are using skin-on fillets, use a butter knife to gently scrape down the skin side of the fillet to remove any excess moisture. Then, pat the fillets dry with paper towels.

Once the pan is hot, add your chosen oil. You will need an oil with a high smoke point, such as avocado oil, refined safflower oil, canola oil, rice bran oil, refined peanut oil, refined sunflower oil, or clarified butter. Pour the oil into the centre of the pan and swirl it around to coat the entire bottom of the pan. You want the oil to get hot, but if it starts to smoke, remove the pan from the heat until it stops.

Now your pan is ready for the eel fillets.

Cooking time

The cooking time for your eel will depend on the method you choose.

If you are pan-searing your eel, you should cook it for around 7 minutes on medium heat. If you are frying your eel, you should cook it for 10 minutes on low heat. If you are roasting your eel in the oven, you should cook it for 25-30 minutes at 375 °F (191 °C). If you are smoking your eel, you should smoke it for 90 minutes at 185 °F (85 °C).

For pan-searing, frying, or roasting, you should aim for a browned and crispy exterior. For smoking, you should aim for a flaky and browned exterior.

If you are cooking eel fillets, the cooking time will depend on the thickness of the fillets. Thicker fillets will require a longer cooking time, while thinner fillets will cook more quickly. For example, thin fillets of tilapia or sole will require less cooking time and are more prone to breaking when flipped, whereas thicker fillets like halibut, sea bass, or cod are sturdier and will hold together better.

If you are cooking eel steaks, you will need a much longer cooking time, about 8-10 minutes per inch of thickness.

Serving suggestions

Pan-seared eel is a versatile dish that can be served in a variety of ways. Here are some suggestions:

• Roasted Eel: Preheat your oven to 375 °F (191 °C). Pat the eel dry, rub with salt, and place it in a cast-iron skillet with vegetable or olive oil. Roast for 25-30 minutes until the skin is browned. Serve immediately with lemon, salt, and pepper, or your choice of sauce.
• Smoked Eel: Prepare a brine of water and salt, along with herbs like oregano, rosemary, or parsley. Soak the eel in this brine overnight in your fridge. The next day, preset your smoker to 185 °F (85 °C) and use apple or alder wood chips. Hang the eel filets to smoke for about 90 minutes, or until they turn flaky and browned. Serve immediately.
• Fried Eel Fillets: Cut the eel fillets into 6 cm chunks and rinse them under cold water. Combine corn flour and white flour, and roll the eel chunks in this mixture. Heat peanut oil in a large skillet over low heat and fry the eel for about 10 minutes, turning occasionally. Serve with salt to taste.
• Seared Eel Cutlets: Mix flour with basil, rosemary, and red pepper flakes. Slice the eel into 2-inch-thick cutlets and coat them with the flour mixture. Heat sunflower oil in a skillet over medium-low heat and sauté minced garlic for about 1 minute. Fry the eel cutlets for about 3 minutes on each side, or until the coating is crispy and the eel is cooked through.
• Whole Roasted Eel: Preheat the oven to 375 °F. Clean the eel of residual blood, pat it dry, and rub with salt. Place the eel in a pan or cast-iron skillet and drizzle with oil. Roast for 25-30 minutes until the skin is crispy and the meat is tender. Serve immediately with lemon, salt, and pepper, or your choice of sauce.

When serving pan-seared eel, consider the following tips:

• Eel is a delicate meat, so avoid overcooking it, as it can become dry and tough.
• Serve the eel with lemon wedges or slices on the side, as the citrus can enhance the flavour of the dish.
• For a more substantial meal, serve the eel with sides such as steamed vegetables or a green salad.
• If you want to make a sauce to accompany the eel, consider using eel carcass or bones to make a broth, and adding soy sauce, mirin, and sugar to taste.

Frequently asked questions