Fried smoked eel with potato wedges

Ingredients for 2 servings:

• 400 g potatoes
• 2 tsp sea salt from the mill
• 2 tsp pepper, mixed, from the mill
• 2 tsp paprika powder, hot
• 4 tbsp sunflower oil
• ½ kg smoked eel
• 3 tbsp flour
• 1 medium egg(s), beaten
• 3 tbsp breadcrumbs
• 1 organic lemon(s), sliced

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Peel the potatoes and cut into wedges. Place them in water until ready to use to prevent them from browning. Bring the water to a boil and cook the potato wedges for 10-15 minutes. Then drain and let them steam off. Season with salt, pepper, and paprika. Heat sunflower oil in a pan and fry the potato wedges. In the meantime, skin the eel. Remove the central bone from the fillets and cut into 10 cm long pieces. Coat them in flour and dip them in the beaten egg. Then coat in the breadcrumbs. Add the eel pieces to the potatoes and fry until browned all over. Remove from the pan, arrange on warmed plates with lemon slices, and serve.