|Eels||2 Pound, skinned (900 Gram, Small Size)|
|Milk||125 Milliliter (1/2 Cup)|
|Seasoned flour||4 Tablespoon|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
|Lemon||1 , quartered|
Score the eels.
Twist them into figure-eight shapes and secure them with skewers.
Put the milk into a bowl.
Put the eels in the milk and leave for a few minutes and then roll them in the flour.
Heat the oil to 375°F (190°C).
Add the eels and fry until crisp, golden and cooked.
Drain on paper towels and serve on a folded napkin.
Garnish with lemon quarters and parsley.