Friture de la Moselle

Ingredients

 * approximately 60 small freshwater 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.
 * 2) 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.
 * 3) With a very sharp knife, slit the length of the belly of the fish and remove the entrails.
 * 4) Dip the fish in salt and pepper, pour the juice of the lemons over them and ensure that they are thoroughly coated.
 * 5) Put 150 grammes of flour in a bowl and dip each fish into it until covered.
 * 6) In farmhouse cooking, the fish would also be dipped in a beaten egg and drained.
 * 7) In a deep fryer mix oil (¾) and pork fat (¼) and heat to 180°C.
 * 8) Cook the fish in portion quantities until golden brown.
 * 9) Serve on a preheated plate and garnish with slices of lemon.
 * 10) As friture are traditionally eaten with the fingers, it is wise to supply guests with a bowl of fresh lemon water.
 * 11) That is to wash their hands, and not to drink.
 * 12) For that purpose, riesling is used.