For the narrow streets of the Napoli ancient a Christmas the real protagonist is just the eel! A large tub where the merchant wisely displays his merchandise and offers passers-by bits of good fresh fish to cook on Christmas night: this is the classic scene you see on a crib rustic Neapolitan. And here's how to cook this yummy fish in the traditional Christmas way.
How to cook fried capitone
- Difficulty: low
- Preparation: 15 minutes
- cooking: 10/20 minutes
- People: 6/8 people
Ingredients for the Christmas capitone
- 1 eel yes 600 gr
- 400 gr flour 0
- salt and pepper to taste
- 250ml seed oil
How to clean the capitone
La capitone cleaning it's an art because the work is done when this fish is still alive. In fact, Neapolitan housewives used to keep it in one basin until it's time to cook it. You have to proceed by deleting the head and tail, then all that remains is to delete the viscera cutting the capitone on the belly and cutting it into small pieces.
How to fry the capitone
Review i pieces still moist in the flour and fry in abundant boiling seed oil, better if in a taller than wide saucepan which will allow the pieces of fish not to absorb too much oil.
After frying them for a few minutes, take them out of the saucepan when they turn out golden and crunchy to the touch, drain them from the excess oil using the blotting paper and serve the pieces of fried capitone seasoned with plenty of salt and pepper. If you like, add bay leaves to decorate and perfume.
Notes from the cook
In case it should remain, the Neapolitan housewives usually keep the already fried capitone in one casserole placed in the refrigerator, further seasoning it with mint leaves, pepper, a drop of extra virgin olive oil and white wine vinegar, so as to create a sort of scapece with this tasty fish.
Image Credits: instagram profile @mascagni_ristopizzeria
