A fish as fat as the eel tolerates being grilled over hot embers splendidly. In the process, excess fat drips out and makes for juicy meat. The skin becomes crispy and crunchy and in this way becomes a delicacy.
Gut the eel already from the dealer and cut it into finger-length pieces, but do not skin it. Grill over charcoal embers on the oiled broiler all around until the whole thing looks crispy. Season with pepper right at the beginning, add salt later.
Serve with lemon wedges.
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