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Fried Eels
I had never had these before. But at the local market today a friend was with us who used to catch and eat them in his younger days. We brought a kilo of very fresh ones, they were still wiggling around on the stall. We then watched one of the men on the stall bashing the eel's on the side of the counter before skinning and cleaning them for us.
. . .  . . . Back at home, the heads and tails were removed and the eels were cut into inch sized pieces. . . .  . . . The pieces are then washed off in water and drained on kitchen roll. . . .  . . .  . . . Then break an egg in a bowl and lightly beat. Put some flour on a plate and season with salt and pepper. Then dip each piece of eel in the egg and then roll in the flour. . . .  . . . In a frying pan heat some olive oil or sunflower oil and then fry the pieces of eel for around 5 minutes until they are a nice golden brown in colour. . . .  . . . Transfer to a piece of kitchen roll to soak up some of the oil and then transfer to a warm serving plate. Season with salt, pepper and freshly squeezed lemon juice and serve with fresh crusty bread. . . .  . . . Thank you to our friend Paul Wiseman for persuading us to try the eels and for preparing and cooking them for us. 
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