Prepare the fillets by patting them dry with paper towels to remove excess moisture. This ensures the coating adheres better. If needed, remove any remaining skin or bones using a filleting knife for smooth, even pieces.

In a shallow dish, combine flour, garlic powder, paprika, oregano, salt, and black pepper. Mix thoroughly to ensure even distribution of spices. This seasoned flour is the first layer of coating for the eel.

In a second dish, whisk the eggs and milk together until smooth. This mixture acts as a binding agent to help the breadcrumbs adhere to the fish.

In a third dish, spread the breadcrumbs evenly. For added texture and flavour, you can use panko breadcrumbs or mix in a tablespoon of grated Parmesan cheese.

Coat each conger eel fillet in the seasoned flour, ensuring all sides are evenly dusted. Dip the fillet into the egg mixture, allowing excess to drip off before pressing it firmly into the breadcrumbs. Repeat for all fillets, ensuring they are well coated.

Heat a large skillet over medium high heat and add enough vegetable oil to cover the bottom by about ½ inch. Allow the oil to reach a temperature of 350°F (175°C). Test by dropping a small piece of breadcrumb into the oil; it should sizzle immediately without burning.

Gently place the coated conger eel fillets into the hot oil, working in batches to avoid overcrowding. Fry each fillet for 3–4 minutes per side, or until golden brown and crisp. Use tongs to carefully flip the fillets halfway through cooking. Once done, transfer them to a plate lined with paper towels to drain excess oil.

Serve the crispy fried conger eel hot with lemon wedges on the side for a zesty finish. Pair it with traditional Chilean sides such as pebre salsa, ensalada chilena (Chilean tomato and onion salad), or freshly baked marraqueta bread for an authentic meal.