Capitone Fritto
4 or 5 serving
30 min
Capitone fritto (fried eel) is a staple of the Neapolitan Cena della Vigilia (Christmas Eve dinner). In Neapolitan tradition, the eel’s serpent-like appearance symbolizes the devil; eating it represents the victory of good over evil.
Ingredients:
Capitone: 1 large female eel (at least 2–3 lbs), cleaned and gutted.
Flour: All-purpose or a mix with semolina for extra crunch.
Aromatics: Fresh bay leaves (alloro).
Oil: High-smoke point oil for frying (peanut or sunflower oil).
Seasoning: Sea salt, black pepper, and fresh lemon wedges.
Instructions:
Clean and Cut: Rinse the eel thoroughly. Cut off the head and tail. Without skinning it, cut the body into sections roughly 2–3 inches (5–8 cm) long.
Dry: Pat the pieces completely dry with paper towels. Any remaining moisture will prevent the crust from becoming crispy.
Dredge: Toss the eel pieces in flour until well-coated. Shake off any excess flour before frying.
Fry: Heat the oil to approximately 350°F–375°F (175°C–190°C). Add a few bay leaves to the oil to infuse it with aroma. Fry the eel in batches for about 10 minutes, turning frequently, until golden brown and crunchy on all sides.
Drain and Season: Remove the pieces with a slotted spoon and drain on absorbent paper. Sprinkle generously with salt while still hot.
Serve: Serve immediately with fresh lemon wedges.
Tips for Success
The "Secret" Flour: Neapolitans often use semola rimacinata (re-milled durum wheat flour) to achieve a thinner, crispier crust.
Temperature Control: Keep the heat moderate. If the oil is too hot, the outside will burn before the fatty meat inside cooks through.
Leftovers: If you have leftovers, they are traditionally marinated "a scapece" (in vinegar, garlic, and mint) to be eaten the next day.