Cornflake Eel Nuggets

Name: Cornflake Eel Nuggets
Ingredients: 8 ounces (225 g) smoked eel, cleaned and skinner (or you can use smoked sturgeon or hot-smoked salmon); 8 ounces (225 g) potatoes, peeled; boiled until tender; drain; and mashed with a fork; 2 egg yolks, lightly beaten; 2 tablespoons chopped fresh chives; 1 tablespoon prepared mustard; 1 tablespoon finely diced shallot; Salt and pepper; 1 cup (130 g) all-purpose flour seasoned with 1 teaspoon each salt and pepper; 2 eggs; 1 cup (250 ml) milk; 2 cups (170 g) crushed cornflakes; canola oil for deep-frying; honey mustard; Classic Tartar Sauce; Piri Piri Honey

15 ingredients

9 steps

Ingredients

8 ounces (225 g) smoked eel, cleaned and skinner (or you can use smoked sturgeon or hot-smoked salmon)
8 ounces (225 g) potatoes, peeled; boiled until tender; drain; and mashed with a fork
2 egg yolks, lightly beaten
2 tablespoons chopped fresh chives
1 tablespoon prepared mustard
1 tablespoon finely diced shallot
Salt and pepper
1 cup (130 g) all-purpose flour seasoned with 1 teaspoon each salt and pepper
2 eggs
1 cup (250 ml) milk
2 cups (170 g) crushed cornflakes
canola oil for deep-frying
honey mustard
Classic Tartar Sauce
Piri Piri Honey

Directions

1

Preheat the oven to 400F (200C).
2

Place the eel on a baking sheet and warm in the oven for 5 minutes.
3

Bring it out and inspect it for pinbones and extract any you find while it is still warm.
4

Place the eel in a bowl and, using a fork, shred it.
5

Add the potatoes, egg yolks, chives, mustard, and shallot to the eel and mix well.
6

Season with salt and pepper to taste.
7

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.
8

Refrigerate for about 20 minutes or so, or until chilled.
9

Using your hands, shape the eel mixture into rectangular nuggets about 1 by 1 1/2 inches (2.5 by 4 cm).