The Belmont Business Improvement District

Fried Eel from Randazzo Seafood


  • Olive oil for frying
  • 2 eels, skinned, cut into 2-inch pieces
  • 1 cup flour, well-seasoned with salt and pepper
  • Additional salt to taste


Heat the oil in a deep skillet over medium-high heat. Test the temperature by dipping a piece of eel in the oil. It’s ready if it sizzles. Dredge pieces of the eels in the flour, shaking off the excess. Fry 2 to 3 minutes per side or until golden brown. Remove to a paper towel and sprinkle with salt. Serve immediately.