How are small freshwater fish prepared for the dish Friture?
Answer
Lightly battered and deep-fried until crisp
Friture represents the contribution of Luxembourg's smaller rivers, such as the Moselle, to the local menu, often consisting of fish like smelt or bleak. The preparation method is designed to achieve maximum crispness, providing a lighter counterpoint to the country's heavier meat dishes. This is accomplished by taking the small freshwater fish, coating them lightly in a batter, and subsequently deep-frying them until they achieve a highly crisp exterior texture. They are customarily served hot, often seasoned simply with salt, and are meant to be eaten whole, frequently accompanied by a squeeze of fresh lemon juice.
#Videos
What to eat in Luxembourg | Tastes of the World - YouTube
Related Questions
What are the main components of the national dish Judd Mathgam?How is the Tiirteflek preparation traditionally made?What preserved fish is paired with potatoes in Gefëscht Gromperen?What liquid is used to cook the sausages in Wäinzoossiss?What two primary ingredients form the dough for Kniddelen?What ingredient is simmered with green beans to enrich Bouneschuup?What defines the composition of the savory pastry Paschteit?How are small freshwater fish prepared for the dish Friture?What specific fruit characterizes the late summer dessert Quetschentaart?What style of wine dominates production along the Moselle River?