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 ==
# 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.
# Dip the fish in salt and pepper, pour the juice of the lemons over them and ensure that they are thoroughly coated.
# 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.
# In a deep fryer mix oil (¾) and pork fat (¼) and heat to 180°C.
# Cook the fish in portion quantities until golden brown.
# Serve on a preheated plate and garnish with slices of lemon.
# 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.
Category:Luxembourgish Meat Dishes
Category:White pepper Recipes
Category:Riesling Recipes
Category:Freshwater fish Recipes
Category:Egg Recipes
Category:Lemon Recipes
Category:Wheat flour Recipes
Category:Recipes that need photos