Cut the eel into 3-inch pieces. Slightly flatten them, then place in a bowl and sprinkle the onion slices over. Season with salt and pepper, and pour half of the oil and the lemon juice over. Leave the eel pieces in this marinade for about 30 minutes, turning the pieces once or twice.
Remove the eel pieces from the marinade and pat dry. Roll in the seasoned flour, dip in the beaten eggs, and, finally, roll in the bread crumbs to give an even coating.
Heat the remaining olive oil in a large frying pan and fry the eel pieces for about 20 minutes or until they are nicely browned and crisp.
Transfer to a serving dish and decorate with fried parsley and lemon quarters.
© 1999 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.