Friture de la Moselle
Friture de la Moselle (free-TOOR deh lah moh-ZEL)
Moselle Fried Fish
Fresh Moselle river fish lightly battered and fried until golden, served with lemon and a crisp white wine from the same valley.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: oval platter
Garnishes: lemon wedges, fresh dill
Accompaniments: fries, tartar sauce, Riesling wine
Instructions
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1
Pat fish fillets dry and season with salt and white pepper.
-
2
Make batter: whisk flour, eggs, sparkling water, and salt until smooth but still slightly lumpy.
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3
Heat oil to 180°C (350°F) in a deep skillet.
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4
Dip fish pieces in batter, letting excess drip off.
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5
Fry in batches for 3-4 minutes until golden and crispy. Drain on paper towels.
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6
Serve immediately with lemon wedges, dill, and a glass of Moselle Riesling.
Did You Know?
The restaurants along Luxembourg's Moselle river serve friture with wines made from grapes grown on the slopes visible from the dining terrace.
Chef's Notes
Equipment Tips
- deep skillet
- whisk
- tongs
Garnishing
lemon wedges, fresh dill
Accompaniments
fries, tartar sauce, Riesling wine
The Story Behind Friture de la Moselle
Friture de la Moselle celebrates Luxembourg's wine-producing river valley where freshwater fish and crisp white wines coexist perfectly. Riverside restaurants have served this simple preparation for generations, making it a summer pilgrimage for Luxembourgers who drive to the Moselle Valley specifically for this dish paired with local Riesling or Auxerrois.
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