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Cut the eel into 1-inch cubes and set aside.
In a medium bowl, whisk together the flour, eggs, water, baking powder, salt, and pepper until combined.
Heat the oil in a deep-frying pan or pot over medium-high heat.
Dip the cubes of eel into the batter, making sure to coat them completely.
Carefully place the battered eel cubes into the hot oil. Fry for 2-3 minutes, or until golden brown.
Remove the eel tempura from the oil and place it on a paper towel-lined plate to drain.
Serve with lemon wedges, if desired.