Jamaican-style Crispy Eel Slices

Ingredients

In this Jamaican adaptation, we infuse the eel slices with traditional Jamaican spices and flavors, giving the dish a distinct Caribbean twist. The original Chinese version typically uses soy sauce, ginger, and garlic for marinating the eel, while our Jamaican-style recipe incorporates allspice, thyme, and scotch bonnet peppers to create a vibrant and spicy flavor profile. We alse have the original recipe for Fried Eel Slices, so you can check it out.

• 500g (1.1 lb) eel fillets 500g (1.1 lb) eel fillets
• 1 cup (125g) all-purpose flour 1 cup (125g) all-purpose flour
• 1 teaspoon allspice 1 teaspoon allspice
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1 scotch bonnet pepper, finely chopped 1 scotch bonnet pepper, finely chopped
• 1 cup (240ml) buttermilk 1 cup (240ml) buttermilk
• Vegetable oil, for frying Vegetable oil, for frying
• For the mango salsa: For the mango salsa:
• 1 ripe mango, diced 1 ripe mango, diced
• 1/2 red bell pepper, diced 1/2 red bell pepper, diced
• 1/4 red onion, finely chopped 1/4 red onion, finely chopped
• 1 tablespoon fresh cilantro, chopped 1 tablespoon fresh cilantro, chopped
• Juice of 1 lime Juice of 1 lime
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 40g, 10g
• Protein: 20g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Slice the eel fillets into thin strips, about 1/2 inch wide.
2. 2.
   In a shallow bowl, combine the flour, allspice, dried thyme, paprika, cayenne pepper, salt, black pepper, and chopped scotch bonnet pepper.
3. 3.
   Dip each eel slice into the buttermilk, allowing any excess to drip off, then coat it in the flour mixture, pressing gently to adhere.
4. 4.
   Heat vegetable oil in a deep pan or skillet over medium-high heat.
5. 5.
   Fry the eel slices in batches until golden brown and crispy, about 3-4 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
6. 6.
   In a separate bowl, combine the diced mango, red bell pepper, red onion, fresh cilantro, lime juice, and salt to make the mango salsa.
7. 7.
   Serve the crispy eel slices with the mango salsa on the side.

Treat your ingredients with care...

• Eel — Ensure that the eel fillets are fresh and properly cleaned before slicing. If eel is not available, you can substitute it with catfish or tilapia fillets.
• Scotch bonnet pepper — Adjust the amount of scotch bonnet pepper according to your spice tolerance. For a milder version, remove the seeds and membranes before chopping.

Tips & Tricks

• For an extra crispy texture, you can double-coat the eel slices by dipping them in the buttermilk and flour mixture twice.
• If you prefer a milder salsa, remove the seeds from the red bell pepper before dicing.
• Serve the crispy eel slices with a side of Jamaican rice and peas for a complete meal.
• If you can't find scotch bonnet peppers, you can substitute them with habanero peppers.
• To make the dish spicier, add a pinch of ground cayenne pepper to the flour mixture.

Serving advice

Serve the Jamaican-style crispy eel slices as an appetizer or as a main course accompanied by a side of Jamaican rice and peas. Garnish with fresh cilantro leaves for an added touch of freshness.

Presentation advice

Arrange the crispy eel slices on a platter, drizzle the mango salsa over them, and garnish with lime wedges and cilantro sprigs. The vibrant colors of the dish will make it visually appealing.