Cut 2-2 1/2 lbs. cleaned, skinned eel into 2-3 inch pieces. Rinse well. Pat dry, sprinkle with salt, dredge in flour, dip in beaten eggs, and roll in bread crumbs and brown in 4 Tablespoons hot oil.

Reduce heat and cook until done. On serving platter decorate with lemon wedges and sprigs of parsley.

Serve with potatoes and tartar sauce.