Prepare the eel as follows: Slit the skin around the head, pass a needle with string through the eyes, tie the string, and hang up the eel. Turn back the skin from the head with a knife, then, using your hands, pull off the skin entirely. Wash and slice the eel, sprinkle the pieces with salt, and wipe them dry with a napkin. Dip the pieces in egg and crumbs and fry in butter in a skillet.
© 1992 All rights reserved. Published by Indiana University Press.