STEP 1/10
I bought two trimmed eels from the mart.
Eel is said to smell fishy when washed in water, so remove moisture with a kitchen towel.
STEP 2/10
Still, I sprayed a moderate amount of salt and pepper on the front and back in case it would smell fishy. Knead while the liver is cutting.
STEP 3/10
Use a cup and a half of frying powder and beer instead of water to knead.
Pour the beer little by little and knead it as if you were making a pancake.
If the eel is big, you should use about two cups. It's better to stay than to be left.
STEP 4/10
I added a lot of parsley powder because it has almost no scent, but if you don't have it, you can skip it.
STEP 5/10
Cut the eel into bite-sized pieces with scissors.
STEP 6/10
Pour half a cup of frying powder into a clean bag and shake the eel to mix.
STEP 7/10
The temperature of the oil is the right temperature when the dough rises by dropping it a little.
STEP 8/10
Put the fried eel on it and fry it in oil. I'm going to fry it one more time, so fry it moderately. Put it on the side so that it doesn't stick to each other.
STEP 9/10
When frying the second time, it doesn't stick to each other, so I put it all in and fried it.
STEP 10/10
I dipped it in chili sauce or white tartar sauce and it was so delicious. The white one is fish gas sauce.
If you don't have sauce, just eat it or seasonable soy sauce would be good.
I made the batter thick and it was delicious. The water didn't go in at all. That's why it's crispy and delicious.