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1
Preheat the oven to 400F (200C).
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2
Place the eel on a baking sheet and warm in the oven for 5 minutes.
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3
Bring it out and inspect it for pinbones and extract any you find while it is still warm.
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4
Place the eel in a bowl and, using a fork, shred it.
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5
Add the potatoes, egg yolks, chives, mustard, and shallot to the eel and mix well.
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6
Season with salt and pepper to taste.
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7
If the texture appears too soft to form a consistent nugget, mix in a tablespoon or two of crushed cornflakes (from the crust ingredients) to help bind the ingredients.
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8
Refrigerate for about 20 minutes or so, or until chilled.
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9
Using your hands, shape the eel mixture into rectangular nuggets about 1 by 1 1/2 inches (2.5 by 4 cm).
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10
To make the crust, set up your 3-bowl assembly line: put the seasoned flour in a shallow bowl, whisk together the eggs and milk in a second shallow bowl, and put the crushed cornflakes in a third bowl.
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11
Carefully yet generously coat each nugget in the flour, then dunk it in the egg bath, and finally give it a good roll in the crumbs.
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12
Reshape to make sure you have that negligently perfect nugget form.
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13
Now, put all the nuggets through the triple coating again.
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14
Refrigerate for about 10 minutes to help the crust set.
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15
Pour the oil to a depth of 3 inches (7.5 cm) into your deep fryer (or according to the manufacturers instructions) and heat to 350F (180C).
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16
(Or, use a thick-bottomed, high-sided pot and a deep-fat thermometer.)
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17
Working in batches, fry the nuggets for 4 to 5 minutes, or until they get that classic nugget color.
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18
Drain briefly on paper towels, pat them dry, and serve with one or all of the sauces.
