Mijipjewey Ta'n Wejiaq Apaqtuk

Recipe by Helen Sylliboy – Eskasoni, Unama’ki

Ingredients:

• Eels (cleaned, cut into 3-inch sections)
• 3 tbsp butter
• ½ cup bread crumbs
• ½ cup milk
• ½ cup cornmeal
• ½ tsp salt
• ½ cup flour (whole wheat flour is healthiest!)
• ¼ tsp pepper

Instructions:

Prepare the Eels:

1. For more moist meat, leave the skin on the eel.
2. Cut the eel into 3-inch sections.

Coat the Eels:

3. Dip each piece of eel into milk.
4. Roll the eel in a mixture of flour, cornmeal, bread crumbs, salt, and pepper.

Cook the Eels:

5. Heat butter in a frying pan over low heat.
6. Place the coated eel pieces into the pan and cover.
7. Cook until the eel is flaky, turning occasionally to ensure even cooking.