Prepare the eel by cutting the head and tail with a good kitchen knife. And then cut the fish into rectangles or cubes. Wash them and set aside.
In a pan, put peanut oil and bring to medium heat.
Cover each piece of cut eel with flour, and fry them. Fry the pieces for approximately 10 minutes, flipping the pieces after a few minutes, or when one side turns golden. Make sure that both sides are golden brown.
Once both sides are done, turn off the heat and transfer to a dish covered with tissue paper.
Let it cool for a minute or two, and allow the excess oil to be absorbed by the tissue paper.
Season with salt and pepper, and garnish with laurel or bay leaves.