Cornflake Eel Nuggets
All of the eels of the world begin and return to the Sargasso Sea: can you imagine a more disgusting place to swim? It sounds like the scariest place on earth. In the course of their journey, some of those eels swim down the Saint Lawrence River, near the shores of Kamouraska, Quebec. And some of those eels get caught in weir traps by guys like Bernard Lauzier. Bernard smokes and brines eels and sturgeon, both of which we use at all three restaurants for many dishes, including this one right here. Eel is so meaty and delicious; Fred refers to it as the “undersea tenderloin.”
Recipe information
Yield
Serves 4
Ingredients
CRUST
ACCOMPANIMENTS
Preparation
Step 1
Preheat the oven to 400°F (200°C). Place the eel on a baking sheet and warm in the oven for 5 minutes. Bring it out and inspect it for pinbones and extract any you find while it is still warm. Place the eel in a bowl and, using a fork, shred it.
Step 2
Add the potatoes, egg yolks, chives, mustard, and shallot to the eel and mix well. Season with salt and pepper to taste. If the texture appears too soft to form a consistent nugget, mix in a tablespoon or two of crushed cornflakes (from the crust ingredients) to help bind the ingredients. Refrigerate for about 20 minutes or so, or until chilled.
Step 3
Using your hands, shape the eel mixture into rectangular nuggets about 1 by 1 1/2 inches (2.5 by 4 cm).
Step 4
To make the crust, set up your 3-bowl assembly line: put the seasoned flour in a shallow bowl, whisk together the eggs and milk in a second shallow bowl, and put the crushed cornflakes in a third bowl. Carefully yet generously coat each nugget in the flour, then dunk it in the egg bath, and finally give it a good roll in the crumbs. Reshape to make sure you have that negligently perfect nugget form. Now, put all the nuggets through the triple coating again. Refrigerate for about 10 minutes to help the crust “set.”
Step 5
Pour the oil to a depth of 3 inches (7.5 cm) into your deep fryer (or according to the manufacturer’s instructions) and heat to 350°F (180°C). (Or, use a thick-bottomed, high-sided pot and a deep-fat thermometer.) Working in batches, fry the nuggets for 4 to 5 minutes, or until they get that classic nugget color. Drain briefly on paper towels, pat them dry, and serve with one or all of the sauces.
