Fried eel

dispose of

800 gr. of small denomination eels
re-milled durum wheat semolina
extra virgin olive oil
salt
parsley

procedure

Rub the eels with a handful of coarse salt to remove the mucous lining. Wash them under running water. Pat dry with a rough cloth. Detached with a clean cut head and tail, with a knife by strong and sharp blade. Disembowelled and decapitated eels and clean them under running water. Cut into 5-6 cm long pieces and let them drain. In a pan put to heat the oil. When the oil is hot, past the eels in flour and fry. Let them brown in oil for about fifteen minutes, turning often. Once ready place them on a baking sheet with paper towels. Seasoned with a sauce of finely chopped parsley, salt and oil.