Friture de la Moselle

Ingredients

 * Approximately 60 small fresh water fish
 * 4 lemons
 * 3-4 eggs (depending on size)
 * freshly milled white pepper
 * a bunch of parsley
 * deep frying oil
 * pork fat
 * flour

Directions

 * 1) First the fish should be descaled. This is done by holding the main fin and scraping the fish with a short, not too sharp knife, in the direction of the head. With a very sharp knife, slit the length of the belly of the fish and remove the entrails.
 * 2) Dip the fish in salt and pepper, pour the juice of the lemons over them and ensure that they are thoroughly coated.
 * 3) Put 150 grammes of flour in a bowl and dip each fish into it until covered. In farmhouse cooking, the fish would also be dipped in a beaten egg and drained.
 * 4) In a deep fryer mix oil (3/4) and pork fat (1/4) and heat to 180°C.
 * 5) Cook the fish in portion quantities until golden brown. Serve on a preheated plate and garnish with slices of lemon.
 * 6) As Friture are traditionally eaten with the fingers, it is wise to supply guests with a bowl of fresh lemon water. That is to wash their hands, and not to drink. For that purpose, Riesling is used.