Barbate market stall introduces unique crispy eel dish

At the Barbate food market in Spain, Enrico Italiano and Laura Enciso operate El 42, a stall known for creating ‘chanquetes de morena’. The dish was inspired by a trip to Lanzarote, where the duo observed a similar crispy eel preparation.

To achieve the desired texture, the eel is frozen, sliced into very thin pieces, floured, and fried for approximately one minute. The dish features alternating pieces of meat and skin, served alongside fried pepper strips, a Peruvian-style pico de gallo, and a kimchi-infused mayonnaise. The stall is part of a municipal initiative to repurpose vacant market spaces into small bars, a project that has seen success in other locations like Cádiz.