Italy · Eel

Neapolitan Christmas Eve Fried Eel

Name: Neapolitan Christmas Eve Fried Eel
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4–6
Cuisine: Naples, Italy
Ingredients: 2 lb (900 g) large eel, cleaned and cut in 2½-inch (6 cm) pieces, skin on; 2 tsp coarse salt; 1 cup flour, for dusting; Olive or peanut oil for frying; 10 fresh bay leaves; ¼ cup white wine vinegar (optional); 2 garlic cloves, sliced; 2 lemons, in wedges; Salt

Capitone Fritto

No Christmas Eve in Naples is complete without capitone, the big female eel, fried crisp with bay leaves and served beside the cauliflower insalata di rinforzo.

Prep 20 min
Cook 20 min
Serves 4–6
Level Medium

Photo: Magda Ehlers · Pexels

Served with: Neapolitan Cauliflower Christmas Salad ↓En Español

Ingredients

Tap each item as you gather it.

For the eel

2 lb (900 g) large eel, cleaned and cut in 2½-inch (6 cm) pieces, skin on
2 tsp coarse salt
1 cup flour, for dusting
Olive or peanut oil for frying
10 fresh bay leaves

To finish

¼ cup white wine vinegar (optional)
2 garlic cloves, sliced
2 lemons, in wedges
Salt

Method

Step by step, the way it is done on the island.

Clean and dry. Rub the eel pieces with coarse salt to remove the slime, rinse well and pat completely dry with a towel.
Flour. Dust the pieces in flour and shake off the excess.
Fry. Heat 1 inch (2–3 cm) of oil to 350 °F (175 °C). Fry the eel with the bay leaves in batches for 8–10 minutes, turning, until deep golden and crisp. The skin will curl and pop, so use a splatter screen.
Finish. Drain and salt. If you like it marinato, warm the vinegar with the garlic, pour it over the hot eel and let it stand a few minutes.
Serve. Pile on a platter with the fried bay leaves and lemon wedges, alongside insalata di rinforzo.

On the side

The side dish that belongs with it, full recipe included.

Photo coming soon

Naples, Italy

Neapolitan Cauliflower Christmas Salad

Insalata di Rinforzo

Cauliflower with pickled peppers, olives, capers and anchovies in a sharp vinaigrette. In Naples it is made for the Christmas Eve fish feast and ‘reinforced’ with fresh bits each day after.

Prep 20 min + 1 h resting
Cook 10 min
Serves 6
Level Easy

You need

1 medium cauliflower, cut in florets
1 cup papaccelle or other pickled sweet peppers, sliced
½ cup black Gaeta olives
½ cup green olives
2 tbsp capers, rinsed
4 anchovy fillets, chopped
½ cup giardiniera (mixed pickled vegetables)
⅓ cup extra-virgin olive oil
3 tbsp white wine vinegar
2 tbsp chopped parsley
Salt and pepper

How to make it

Cook the cauliflower. Boil the florets in salted water for 5–6 minutes until tender but still firm. Drain and cool.
Make the dressing. Whisk the olive oil, vinegar, a pinch of salt and plenty of pepper.
Combine. Toss the cauliflower with the peppers, olives, capers, anchovies, giardiniera and parsley, then pour over the dressing.
Rest. Let it sit at least 1 hour so the cauliflower soaks up the flavors. Serve at room temperature.

More ways to cook Eel

Same fish, a different corner of the sea.

La Albufera, Valencia, SpainValencian Eel Stew with Garlic and Paprika

Aveiro, PortugalAveiro Eel Stew over Toasted Bread

Barranquitas, Puerto RicoPuerto Rican Stewed River Eel