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Smoked eel fritters


  • Mix the chilli, spring onions, cherry tomatoes and avocado with the lime juice, seasonings and 1 tbsp chopped coriander. Set aside.
  • In another bowl, combine the flour and smoked eel with ½ cup soda water, 1 tspn salt, a decent amount of ground pepper, 2-3 tbsp chopped coriander and 2 eggs using a wooden spoon. (If too dry, add another egg. And, if too thick, add a little more soda water.) 
  • Then heat a thin layer of oil in a heavy-bottomed pan and fry tablespoons of the eel mixture on both sides, gently pressing down with the back of your spoon as you do so. Drain well on kitchen paper towels. 
  • Serve the fritters with a mound of the salsa on top.


  • 1 small red chilli, seeded & sliced
  • 2 spring (green) onions, chopped
  • 8-10 cherry tomatoes, quartered
  • 1 ripe avocado, diced
  • juice of 2 limes
  • sea salt & freshly ground pepper
  • 3-4 tbsp chopped fresh coriander
  • 200 gm self-raising flour
  • 200-300 gm smoked eel, flaked
  • ½-¾ cup soda water
  • 2-3 large eggs
  • vegetable oil

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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    1 cup250 ml
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