"Friture" is the dish of the Moselle region. After a pleasant Sunday afternoon stroll through the vineyards, one should seek out a typical Moselle restaurant. Don't look at the menu for long. Order "Friture". And don't forget, fish should swim; so study the wine list. Fish should swim first in water, then in hot fat, and lastly in good wine. A first class Riesling is the best.
Friture can of course be prepared at home.
- 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
- 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 (3/4) and pork fat (1/4) 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.