Whole Roasted Eel Recipe

By
Chichi Wang
Chichi Wang: Contributing Writer at Serious Eats 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
20110503-roasted-eel-cooked-primary.jpg 20110503-roasted-eel-cooked-primary.jpg

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)
721 Calories
55g Fat
0g Carbs
54g Protein
×
Nutrition Facts
Servings: 2
Amount per serving
Calories 721
% Daily Value*
Total Fat 55g 70%
Saturated Fat 8g 41%
Cholesterol 365mg 122%
Sodium 1205mg 52%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 54g
Vitamin C 4mg 20%
Calcium 60mg 5%
Iron 1mg 8%
Potassium 791mg 17%
*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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