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Friture de la Moselle

Name: Friture de la Moselle
Total time: 30 min
Yield: Serves 4
Cuisine: Luxembourg
Ingredients: 400g Smelt; 50g All-purpose flour; 100ml Milk; 1 tsp Salt; A pinch Black Pepper; To taste Oil for frying; 1 Lemon; 4 tbsp Mayonnaise; 1 Cucumber pickles; A pinch Parsley

Snack

⏱ 30 min

👥 Serves 4

Difficulty ⭐

Small Moselle river fish fried whole until crisp — a specialty of Luxembourg's wine country.

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📖 The Story Behind This Dish

Friture de la Moselle is a dish of small river fish from the Moselle fried whole, a specialty of riverside restaurants in the wine region. Fried crisp enough to eat head and all, they're served with lemon and tartar sauce and enjoyed with local Riesling or crémant (sparkling wine).

🌆 Where it's eaten: On a terrace along the Moselle, a paper-lined basket heaped with fried small fish arrives beside glasses of chilled white wine.

🥕 Ingredients (serves 4)

Smelt 400g
All-purpose flour 50g
Milk 100ml
Salt 1 tsp
Black Pepper A pinch
Oil for frying To taste
Lemon 1
Mayonnaise 4 tbsp
Cucumber pickles 1
Parsley A pinch

👩‍🍳 Instructions

Wash the small fish, pat dry, and soak in milk for 10 minutes.
Drain and dust with flour mixed with salt and pepper.
Fry in 180°C oil for 3 minutes until crisp.
Mix chopped pickles and parsley into mayonnaise to make tartar sauce.
Salt the fried fish and serve with lemon and the sauce.

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