Easy recipe Easy Recipe Friture de la Moselle

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approximately about sixty small freshwater fish four lemons three – four eggs (depending on size) freshly milled white pepper (Recipes by ingridients white pepper) a bunch of parsley deep frying oil pork (Recipes by ingridients pork) fat flour (Recipes by ingridients flour) Directions First the fish should be descaled. Easy Recipe Friture de la Moselle. 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. Easy Recipe Friture de la Moselle. Dip the fish in salt and pepper, pour the juice of the lemons over them and ensure that they are thoroughly coated. Put one hundred and fifty grammes of flour (Recipes by ingridients 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 (Recipes by ingridients pork) fat (¼) and heat to one hundred and eighty°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. Easy Recipe Friture de la Moselle. That is to wash their hands, and not to drink. Easy Recipe Friture de la Moselle. For that purpose, riesling is used..