Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Eel sections 1/2 t Cayenne pepper
2/3 c Buttermilk 1 T Vegetble oil
1 T Lemon peel - grated -lemon wedges
1 T Parsley, minced

Combine cornmeal, flour, lemon peel and cayenne in shallow
dish.Season with salt. Pour buttermilk into second shallow dish. Dip
1 eelsection into buttermilk, then into cornmeal mixture, coating
completely.Repeat process with remaining eel. (Note: Let eel stand
for approximately 15 minutes before proceeding.) Melt butter with
oilin heavy large skillet over medium-high heat. Add eel and cook
untilcrust is golden brown and eel is cooked through, turning once,
about 4 minutes per side. Transfer eel to platter. Sprinkle with
minced parsley. Garnish with lemon wedges.

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