Instructions: Bring vinegar, garlic and sugar to a boil in non-aluminum saucepan. Cook until reduced by one-third to about 2 cups, about 20 minutes. Remove from heat and cool.

Heat oil to 375 degrees in large, deep pot. If oil is not 4 to 5 inches deep, add enough oil to bring it to that level. Cut eel into 2- by 1-inch pieces, season with salt and pepper and dredge in flour. Carefully drop 3 or 4 pieces of eel at a time into oil and cook until light golden brown and cooked through, about 5 minutes.

Remove with slotted spoon and transfer to paper towels to drain, then place gently in large salad bowl. Pour vinegar reduction over fish, sprinkle with oregano, cover with plastic wrap and refrigerate at least 4 hours or up to 2 days.

Remove from refrigerator 1 hour before serving. Drizzle with best-quality olive oil, sprinkle with marjoram leaves and serve.

This recipe yields 8 servings.

Comments: This dish is a prerequisite for any serious attempt at a traditional Italian Christmas Eve table. Even my most squeamish friends admit to liking this dish once Ive tricked them into tasting it. If you have a hard time finding eel at your fancy fishmonger, try Asian markets, where eel is considered a delicacy all year long. Have your fishmonger peel the eel.

NOTES :

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