• 3 or 4 small eels (about 20 inches long), skinned, cleaned, cut into 1-inch lengths
• Flour
• Olive oil (to generously cover bottom of pan)
• Salt, pepper

Season the eel pieces on all sides, shake them with a handful of flour in a closed paper sack to cover well with flour, transfer them to a large sieve, and toss repeatedly to rid them of all excess flour. Heat from 1⁄16 to ⅛ inch olive oil in a large heavy pan over a high flame—the eel pieces should be held in it side by side—and sauté for 6 or 7 minutes, turning those that don’t toss with the tips of fork tines. The surfaces should be slightly crisp and of a light golden color. Pour off the excess oil, add the persillade-grated lemon peel mixture, toss for another minute, and serve.