Phil Vickery's Spicy Smoked Eel Fritters With Sweet & Sour Tangerine Dipping Sauce



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

October 2015



Prep time: 10 mins

Cook time: 15 mins

Serves: 4

  • 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 cornflour

  • 200g smoked eel fillets, skin removed

  • Egg white

  • Vegetable oil for frying