Medallones de Congrio Frito (Fried Conger Eel Medallions)
Medallones de Congrio Frito (Fried Conger Eel Medallions) is a traditional Pascuense (from Rapa Nui/Easter Island) recipe for a classic dish of conger eel fried in a coconut cream and beer batter. The full recipe is presented here and I hope you enjoy this classic Pascuense version of: Fried Conger Eel Medallions (Medallones de Congrio Frito).
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This is another modern recipe from Rapa Nui that makes the most of locally-caught conger eel.
Ingredients:
1 1/2 to 2kg of conger eel, cut into medallions.
250g flour
3 eggs
120ml coconut cream
120ml light beer
5 tsp sunflower oil
2 tsp salt
300g flour (for before coating)
Salt and freshly-ground black pepper (for seasoning)
Method:
For the batter, combine the eggs with the coconut cream, beer, oil, salt, and flour and mix everything until smooth.
Once the batter is ready, set aside and season the conger eel medallions with salt and black pepper. Then, dip them in the flour, coating them well on all sides. Meanwhile, prepare the oil for frying. Once the medallions are coated in flour, dip them in the batter, coat them well, and fry in hot oil.
Once they are golden brown on all sides, remove them and set on kitchen paper to drain any excess oil.
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