Fried smoked eels with horseradish dip

Gary Rhodes serves crunchy deep-fried eel from the Derimon Smokery with a simple piquant sauce
By Gary Rhodes
Fried smoked eels with horseradish dip
  • Rating:
  • Serves: 2
  • Cook Time: 5 minutes
  • Prep Time: 5 minutes
  • Effort: easy


  • 600 ml vegetable oil
  • 25 g plain flour
  • 1 egg, beaten
  • 50 g brioche breadcrumbs
  • 4 smoked eels, sliced into 2cm segments

For the horseradish dip

  • 2 tsp horseradish, from a jar
  • 50 ml cream

To serve

  • sprigs chervil
  • lemon wedges


1. For the horseradish dip: in a small bowl, combine the horseradish and cream, season with salt and freshly ground black pepper and set aside.

2. Heat the vegetable oil in a deep pan.

3. Sprinkle the flour onto a plate and toss the eels in it until both sides are coated. Tap off the excess flour.

4. Dip the floured eels into the beaten eggs, then into the brioche breadcrumbs.

5. Deep-fry in the hot oil until golden, then remove from the oil and drain.

6. Garnish the fried eel with chervil sprigs and serve with the horseradish dip and lemon wedges.

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