Whole Roasted Eel Recipe

By
Chichi Wang
Chichi Wang: Contributing Writer at Serious Eats
Chichi Wang

Chichi Wang wrote a variety of columns for Serious Eats including The Butcher's Cuts, in addition to other stories. Born in Shanghai and raised in New Mexico, Chichi took her degree in philosophy but decided that writing about food would be more fun than writing about Plato.

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Updated October 09, 2018
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Recipe Details

Whole Roasted Eel Recipe

Active 10 mins
Total 30 mins
Serves 2 servings
Cook Mode (Keep screen awake)

Ingredients

  • 1 whole eel, gutted and cleaned

  • 1 teaspoon salt

  • 3 tablespoons oil for basting

Directions

  1. Preheat the oven to 375 F. Once eel has been cleaned of residual blood, pat the eel dry on the inside and out. Rub salt all over the eel. Place the eel into a pan or cast iron skillet and generously drizzle with oil.

  2. Roast until the skin is crispy and browned and the meat is tender, 25 to 30 minutes. Serve immediately with lemon, salt and pepper, or your choice of sauce.

Special equipment

Roasting pan

This Recipe Appears In

Nutrition Facts (per serving)
721Calories
55gFat
0gCarbs
54gProtein
×
Nutrition Facts
Servings: 2
Amount per serving
Calories721
% Daily Value*
Total Fat 55g70%
Saturated Fat 8g41%
Cholesterol 365mg122%
Sodium 1205mg52%
Total Carbohydrate 0g0%
Dietary Fiber 0g0%
Total Sugars 0g
Protein 54g
Vitamin C 4mg20%
Calcium 60mg5%
Iron 1mg8%
Potassium 791mg17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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