If the eels are small, about the size of a finger, no need to gut them. If larger, gut them, leaving the heads on. Wash, drain and plunge the eels in the cold or boiled milk. Drain a little by hand, dust in flour and fry in small batches, in very hot, slightly smoking oil. You can fry the small eels in little bunches, they won╒t stick together, but the larger ones need to be laid on a frying rack and kept in place while cooking. The eels are cooked when brown, drain them on a paper towel, season with salt and serve immediatly with some fried parsley. For the fried parsley: wash and thoroughly dry the parsley, separate into florets. Heat up the oil until it starts smoking, take off the stove and plunge the parsley into the oil. As soon as the bubbling quietens down, remove the parsley with a slotted laddle and drain on paper towel. Season with salt and decorate the serving platter with the parsley.
