Carefully heat a pan of vegetable oil to 180°C.
Place all the ingredients for the dressing into a large bowl.
Add the onions, zest and juice from the tangerines and then add the coriander, mix well.
Place the egg white into a bowl and break up well.
Place the cornflour into separate bowl.
Meanwhile, cut the eel fillets into long 2cm strips, pat dry, then toss in a little egg white, then into the cornflour and coat well.
Deep fry for 2-3 minutes in small batches, then drain well.
Sprinkle with a little salt.
Serve with the dipping sauce.
Copyright Phil Vickery
Prep time: 10 mins
Cook time: 15 mins
For the dipping sauce:
4 tbsp tamari (gluten free soy sauce)
1 tbsp toasted sesame oil
1 tbsp chopped fresh ginger
2 tbsp dry sherry
2 tbsp runny honey
2 spring onions, finely shredded on a slight angle
finely grated zest 4 small tangerines, clementines or satsumas
Juice from 1 of the above
4 tbsp fresh coriander, roughly chopped
For the eel fritters:
200g smoked eel fillets, skin removed
Vegetable oil for frying