Cut 2-2 1/2 lbs. cleaned, skinned eel into 2-3 inch pieces. Rinse well.
Pat dry, sprinkle with salt, dredge in flour, dip in beaten eggs, and roll in bread crumbs
and brown in 4 Tablespoons hot oil.
Reduce heat and cook until done. On serving platter
decorate with lemon wedges and sprigs of parsley.
Serve with potatoes and tartar sauce.