Friture de la Moselle
Friture de la Moselle, a famous fish specialty of Luxembourgish cuisine, comprises numerous species of tiny fish battered and fried until golden and crispy. Traditionally, the fish are sourced from the Moselle River. After seasoning the fish with salt and pepper, it is soaked in lemon juice before being coated with flour and egg batter and deep-fried.
Friture de la Moselle is often served with lemon wedges on the side, and the fish is traditionally eaten with one's fingers. Another excellent way to enjoy this fish delicacy is to pair it with a side of fries and a glass of quality Luxembourg Riesling.
Ingredients: (4 serves)
- Approximately 60 small freshwater fish
- 4 lemons
- 3-4 eggs (depending on size)
- Freshly milled white pepper, sault
- A bunch of parsley
- Deep frying oil
- Pork fat
- Flour
Instruction:
- The fish should be descaled first. This is accomplished by grasping the primary fin and scraping the fish in the direction of the head with a short, not too sharp knife.
- Slit the length of the fish's belly with a very sharp knife and remove the entrails.
- Dip the fish in salt and pepper, then in lemon juice, ensuring that they are fully covered.
- Put 150 g of flour in a basin and dip each fish into it until completely covered. The fish would also be dipped in a beaten egg and drained in farmhouse cuisine.
- Heat oil (3/4) and pig fat (1/4) in a deep fryer to 180 C.
- Cook the fish in small batches until golden brown.
- Garnish with lemon slices and serve on a warmed plate.
