Cook Along: Friture de la Moselle — The Culinary Codex

Cook Along: Friture de la Moselle

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600g fresh river fish fillets (perch, pike-perch)
150g all-purpose flour
2 eggs, beaten
100ml cold sparkling water
1 tsp salt
1/2 tsp white pepper
Vegetable oil for frying
Lemon wedges
Fresh dill

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