Preparation

Wash the eels very well, dry them on kitchen paper and then season with salt and lemon juice and set aside for 30 minutes

At the end of 30 minutes, put a large frying pan over a fire with oil.
Dry the eels very well on kitchen paper and pass them through flour, shaking very well to remove the excess.

When the oil is very hot, fry the eels until they are well browned.

Remove the eels and dry very well on absorbent paper.

Serve with tomato rice or French fries and salad

Ingredients

  • 1Kg of small and thin eels
  • lemon
  • salt
  • wheat flour
  • oil