Sunday, July 20, 2008

Friture De La Moselle

"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.

Serves 4.

  • 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
  • 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.

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