• 1–2 medium-sized eels
• 1 tablesp. flour
• ½ teasp. salt</

Wash, skin and thoroughly dry the eels. Divide them into pieces 2½–3 in. long. Mix the flour, salt and pepper together, and roll the pieces of eel separately in the mixture. Coat carefully with egg and breadcrumbs, fry in hot fat untilcrisp and lightly-browned, drain well.