1 Eels (quantity as needed; allow approximately 6–8 oz / 170–225 g per serving)
1 Salt, to taste
1 Black pepper, to taste
1 Fine yellow cornmeal, for dredging (approximately 1/2 cup / 60 g per pound of eel)
1 Lard or salt pork fat, for sautéing (approximately 2–3 tbsp / 30–45 ml per batch)
Instructions
1. Clean and skin the eels: rinse under cold running water, pat dry with paper towels, and cut into 2-inch (5 cm) pieces.
2. Season the eel pieces on all sides with salt and freshly ground black pepper.
3. Dredge each piece in fine yellow cornmeal, pressing lightly so the coating adheres, then shake off any excess.
4. Heat a cast-iron skillet over medium to medium-high heat (approximately 350–375°F / 175–190°C surface temperature). Add lard or rendered salt pork fat to a depth of about 1/4 inch (6 mm) and heat until the fat shimmers and a pinch of cornmeal dropped in sizzles immediately.
5. Sauté (shallow-fry, turning pieces as needed) the eel pieces in a single uncrowded layer for 8–12 minutes total, turning once or twice, until the coating is deep golden brown and crisp on all sides, the flesh is opaque and pulls away from the bone easily when tested with a fork, and an instant-read thermometer inserted into a thick piece reads 145°F (63°C).
6. Transfer to a plate lined with paper towels to drain briefly. Serve immediately.
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