Rinse the eel pieces very well and pat dry with paper towels. Roll the eels in flour, seasoned with salt and pepper, and shake off any excess.

Deep or shallow-fry the eel pieces in oil over a moderate heat until they are nice and golden brown on all sides. As with any frying, make sure the pieces are well spaced in the pan, well surrounded by oil on all sides. Work in batches in you need to.

As they are done, remove the pieces to a plate lined with paper towels.

Serve the eel right away, sprinkled with salt and lemon wedges. E buon natale!