Ingredients:
1½ kg. Of rather small eels,
½ liter of vinegar,
½ liter of oil (there will be left over),
Flour on a plate,
2 garlic cloves, minced
2 tablespoons of chopped parsley,
Salt and pepper.
Preparation:
Put the eel in marinade for at least 4 hours, in vinegar. Remove it with a clean cloth and dry very well.
Cut it into pieces and then pass them through flour to finally fry.