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.