Crispy and Chewy Eel Fritters with Special Sweet and Sour Sauce
Crispy and Chewy Eel Fritters (No Fishy Smell!) Served with a Flavorful Sweet and Sour Sauce (Eel Tangsuyuk)
Eel is known for its beneficial properties for stomach, intestines, and liver health, boosting vitality, stamina, and immunity. Its Vitamin A content helps maintain healthy skin and mucous membranes. This recipe focuses on creating delicious eel fritters that are crispy on the outside and chewy on the inside, with any fishy odor eliminated. It also includes instructions for a delectable homemade sweet and sour sauce to complement the fritters.
Eel Fritter Ingredients- 1 cleaned sea eel
- 1 tsp salt
- 1 tsp black pepper
- 1 cup tempura flour
- 1 Tbsp dried parsley flakes
- 1/2 cup makgeolli (Korean rice wine) or beer (for batter)
- 3 sheets parchment paper
- 5 cups cooking oil (for deep frying)
Special Sweet and Sour Sauce Ingredients- 5 Tbsp soy sauce
- 6 Tbsp apple cider vinegar
- 3 Tbsp sugar
- 2 Tbsp corn syrup or oligodang
- 1 Tbsp potato starch
- 1/3 cup water
- 1 handful thinly sliced carrots
- 1 handful thinly sliced onion
- Optional: A little thinly sliced cucumber
- 5 Tbsp soy sauce
- 6 Tbsp apple cider vinegar
- 3 Tbsp sugar
- 2 Tbsp corn syrup or oligodang
- 1 Tbsp potato starch
- 1/3 cup water
- 1 handful thinly sliced carrots
- 1 handful thinly sliced onion
- Optional: A little thinly sliced cucumber
Cooking Instructions
Step 1
Prepare your cleaned sea eel. If you bought a pre-cleaned eel from the market, do not wash it under running water. Instead, lay down a sheet of parchment paper and gently pat the eel dry with another sheet of parchment paper. This helps maintain the eel’s freshness and prevents excess moisture, which can cause splattering during frying.
Step 2
Season the eel generously on both sides with salt and pepper. Then, flip the eel over onto a fresh sheet of parchment paper and repeat the seasoning on the other side. This initial seasoning enhances the natural flavor of the eel.
Step 3
Prepare your dipping sauce. While chili sauce or tartar sauce are great options, you can make a special sweet and sour sauce. For the sweet and sour sauce, thinly slice the onion and carrots. Slicing cucumber is also a great addition for extra freshness.
Step 4
In a saucepan, combine all the sweet and sour sauce ingredients (soy sauce, apple cider vinegar, sugar, corn syrup, water) and bring to a simmer over medium heat. Once simmering, add the sliced carrots and onions and cook until slightly softened. In a separate small bowl, dissolve the potato starch in 1/3 cup of cold water until smooth. Gradually pour this slurry into the simmering sauce while stirring, until the sauce thickens to your desired consistency. Tip: When tasting the sauce during preparation, the vinegar might give a sharp tang. Let the sauce cool slightly before tasting with a piece of fried eel to get the true flavor. If the sauce becomes too thick, you can add a little more water.
Step 5
Make the fritter batter. In a bowl, combine the tempura flour with makgeolli or beer. Mix until you achieve a batter consistency similar to that of Korean ‘buchimgae’ (savory pancakes) – not too thick, not too thin. Using makgeolli or beer helps eliminate any fishy smell from the eel and results in a wonderfully crispy exterior and chewy interior. For an even crispier texture, try using beer.
Step 6
Cut the seasoned eel into bite-sized pieces (about 5-7 cm). Lightly dust each piece with a little extra tempura flour, shaking off any excess. Then, dip the flour-dusted eel pieces into the prepared batter, ensuring they are well-coated. Sprinkle in the dried parsley flakes into the batter or over the coated eel for visual appeal and a hint of herby flavor.
Step 7
Heat about 5 cups of cooking oil in a deep pot or wok over medium heat to around 170-180°C (340-350°F). To test the oil temperature, drop a tiny bit of batter into the oil; if it floats to the surface immediately, the oil is ready. Carefully add the battered eel pieces to the hot oil, being careful not to overcrowd the pot. Fry for about 2-3 minutes for the first fry. This initial fry cooks the eel through and lightly crisps the exterior.
Step 8
Remove the fritters from the oil, letting excess oil drip off, and let them rest for about 1 minute. Then, return the fritters to the hot oil for a second fry, cooking for another 30 seconds to 1 minute. This double-frying technique is key to achieving extra crispiness that lasts.
Step 9
Drain the perfectly fried eel fritters on a wire rack or paper towels. These fritters can be enjoyed as they are, or you can pour the warm sweet and sour sauce over them or serve it as a dipping sauce for a delightful meal.
