Anguille Frite a l'Anglaise (Eel Fried in the English Manner)

Ingredients

• eel
• seasoning
• aromatics
• oil
• lemon juice
• breading a l'anglaise
• Sauce Blanche
• Beurre d'anchois

Instructions

1. Bone the eel and cut the fillets into aiguillettes.
2. Marinate them for 1 hour with seasoning, aromatics, oil and lemon juice.
3. Bread them a l'anglaise.
4. Fry them at the moment.
5. Serve with Sauce Blanche, called Batarde, finished with Beurre d'anchois.