Cornflake Eel Nuggets Recipe

Name: Cornflake Eel Nuggets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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).

348

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Cornflake Eel Nuggets falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cornflake Eel Nuggets

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions