Eps 32 Recipe: Michael Motamedi's Baby Eels and Fried Egg

Baby Eels and Fried Eggs - A Spanish Delicacy

This recipe is featured in the In My Kitchen with Paula Podcast Show, Eps 32 with Michael Motamedi

Ingredients

  • 2 large potatoes, peeled
  • 1 can baby eels (make sure they are real, not imitation)
  • 4 cloves garlic, thinly sliced
  • 1-2 red chili peppers, thinly sliced (adjust to taste)
  • 2-4 eggs (depending on serving size)
  • Olive oil, for frying
  • Salt, to taste

Directions

    Prepare the Shoestring Fries

    1. Slice the potatoes into very thin matchsticks.
    2. Heat a generous amount of olive oil in a deep pan or fryer to 350°F (175°C).
    3. Fry the potato slices in batches until golden and crispy.
    4. Remove and drain on paper towels. Sprinkle with salt while still hot.

    Cook the Baby Eels:

    1. In a separate skillet, heat a few tablespoons of olive oil over medium heat.
    2. Add the sliced garlic and chili, sautéing until the garlic turns golden and aromatic, being careful not to burn it.
    3. Add the baby eels and sauté for 3-5 minutes, stirring occasionally, until they are lightly browned.
    4. Transfer the eels to a paper towel to drain any excess oil.

    Fry the Eggs:

    1. Using the same skillet, crack the eggs into the remaining hot oil.
    2. Fry until the whites are set but the yolks remain runny, about 2-3 minutes.

    Assemble the Dish:

    1. Plate the crispy shoestring fries as the base.
    2. Gently place the fried eggs on top of the fries.
    3. Spoon the baby eels over the eggs, ensuring the garlic and chili are well distributed.

    4. Serve Immediately

    5. Serve hot, ideally with a glass of crisp Spanish white wine or a cold beer.