Remove fins from eels. Wash and clean well. Bone them to get log, flat pieces from both. Season with salt and pepper to taste, tapping the eels gently to distribute the seasoning.
Remove tails of the sardines and place them lengthwise between each pair of fillet strips. Close each eel with skewers, or tie together with string.
Lightly brown butter in a large skillet.
Roll the fish in fine corn meal and fry in the browned butter over low heat, turning only once to brown on both sides.
Remove to a warm platter and serve surrounded with sprigs of parsley, pickled beets and slices of lemon.