Mijipjewey Ta'n Wejiaq Apaqtuk

Recipe by Betty Martin Doucette – Eskasoni, Unama’ki

Ingredients:

Eels (cleaned and prepared)
Flour or cornmeal (for coating)
Lard or salt pork (for frying)
Salt and pepper (to taste)
Optional: BBQ sauce

Instructions:

1. Parboil the eels in hot water for about 20 minutes. Drain the water and let the eels cool slightly.
2. Roll the eels in flour or cornmeal until fully coated.
3. Heat lard or salt pork in a frying pan over medium heat.
4. Fry the eels for 15 minutes on each side, or until golden brown and crispy.
5. Season with salt and pepper to taste.
6. Optional: Serve with BBQ sauce for extra flavor.