Ingredients

Steps

• Shake the eel pieces in a bag with seasoned flour to coat then remove excess.
• Fry the eel in half the oil for 1 to 2 minutes per side until browned.
• Drain the fried eel on kitchen paper and wipe the pan clean.
• Sauté the sliced garlic in the remaining oil until softened but not colored.
• Add the vinegar to the pan, season with salt and pepper, and allow to cool.
• Stir the mint leaves into the cooled garlic and vinegar mixture.
• Place the eel in a glass dish, pour over the marinade, and chill overnight.
• Serve the dish cold with bread and salad.