Ingredients

• 1 (1-pound) eel
• 1 cup all-purpose flour, plus more for dredging
• 1 teaspoon seafood seasoning (recommended: Old Bay)
• 1 teaspoon Cajun seasoning
• 3 teaspoons salt
• 1 cup blended oil
• 1 teaspoon chopped garlic
• 1 teaspoon chopped onion
• 1 teaspoon freshly ground black pepper
• 1/2 cup white wine (recommended: Chablis)
• 2 teaspoons butter

Instructions

1. Clean and skin the eel, and then cut it into chunks. In a large bowl, mix together 1 cup flour, seasonings, oil, garlic, onion, and pepper. Add the eel to this mixture and then marinate in the refrigerator for 1 hour.
2. Dredge the marinated eel in flour. In a saute pan over medium heat, sear the eel until golden brown, about 7 minutes. Add the white wine and cook until reduced by half. Add the butter and cook until it melts and browns slightly. Divide the eel among 4 serving plates and top with the butter sauce.