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Friture (Fried Small River Fish)
Friture (Fried Small River Fish) is a traditional Luxembourger (from Luxembourg) recipe for a classic dish of small river fish caoted in plain flour and fried in oil that are served with fried parsley. The full recipe is presented here and I hope you enjoy this classic Luxembourger version of: Fried Small River Fish (Friture).
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
4
Rating: 
Tags : Luxembourg Recipes
Friture originated as a dish of the Moselle region of France, but it has also become a classic Luxembourger dish and is typically made from small river fish such as bream, chub, gudgeon, roach and rudd.
Ingredients:
about 60 small freshwater fish
juice of 4 lemons
4 eggs, beaten
freshly-ground
white pepper
1 bunch of
parsley
oil for deep frying
pork fat
150g plain flour
salt and freshly-ground white pepper, to taste
Method:
Clean and scale the fish, wash thoroughly, wipe dry then dip in a mix of salt and white pepper then pour the lemon juice over the fish, ensuring that they are thoroughly coated.
Put the flour in a shallow dish then dip the fish in the beaten egg before coating evenly in the plain flour. Meanwhile, combine oil and pork fat at a ratio of 3:1 in a deep fat fryer and heat to 180°C.
Add the fish, a few at a time and deep fry until golden brown. Once done, drain on kitchen paper then serve on a warmed plate and garnish with lemon wedges.
Accompany with chilled riesling and, as fritureare traditionally eaten with the fingers give each diner a bowl of lemon water to wash their hands with.
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