Clean, scale and dry the fish. Flour the fish and let them dry. Put oil in a deep-frying pan and fry the fish. Remove them from the pan and lay them on paper in order to absorb the oil. Salt and serve the fish with lemon. The squid must be cut into pieces before being rolled in the flour. The eels must be washed in salt water in order to remove the slime from their skin; they must be gutted, the heads and tails cut off and then cut into 2 or 3 pieces, depending on their length. Then flour them and fry them.