Friture de la Moselle Recipe - Authentic Luxembourg Cuisine

Friture de la Moselle

Friture de la Moselle Recipe - Authentic Luxembourg Cuisine
Region / culture: Luxembourg | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 4


Friture de la Moselle
Friture de la Moselle

Friture de la Moselle is a traditional dish from the Moselle region in France, consisting of small freshwater fish that are fried to perfection. This dish is a popular choice for gatherings and celebrations, as it is both delicious and easy to prepare.


The recipe for Friture de la Moselle has been passed down through generations in the Moselle region, where freshwater fish are abundant. It is a dish that is often enjoyed during the summer months, when the fish are at their freshest and most flavorful.


How to prepare

  1. First, descale the fish by holding the main fin and scraping it with a short, not too sharp knife, in the direction of the head.
  2. Using a very sharp knife, make a lengthwise slit along the belly of the fish and remove the entrails.
  3. Season the fish with salt and pepper, and pour the juice of the lemons over them to ensure thorough coating.
  4. Take a bowl and put 150 g of flour in it. Dip each fish into the flour until fully covered.
  5. In farmhouse cooking, the fish would also be dipped in beaten egg and drained.
  6. In a deep fryer, mix 0.75 units of oil and 0.25 units of pork fat. Heat the mixture to 180°C.
  7. Cook the fish in portion quantities until they turn golden brown.
  8. Serve the fish on a preheated plate and garnish with slices of lemon.
  9. Since friture is traditionally eaten with the fingers, it is advisable to provide guests with a bowl of fresh lemon water.
  10. This is for washing their hands, not for drinking.
  11. For this purpose, riesling is used.


  • For a twist on the traditional recipe, you can add herbs such as thyme or rosemary to the flour mixture for extra flavor. You can also try using different types of fish, such as trout or perch, for a unique taste.

Cooking Tips & Tricks

When preparing Friture de la Moselle, it is important to descale the fish properly to ensure a clean and crispy finish. Seasoning the fish with salt, pepper, and lemon juice adds a burst of flavor to each bite. Frying the fish in a mixture of oil and pork fat gives them a rich and indulgent taste.

Serving Suggestions

Friture de la Moselle is best served hot with a side of crispy fries and a fresh green salad. It pairs well with a glass of chilled white wine, such as riesling.

Cooking Techniques

The key to a successful Friture de la Moselle is to fry the fish in small batches to ensure that they cook evenly and become crispy. It is important to maintain the oil at the right temperature to prevent the fish from becoming greasy.

Ingredient Substitutions

If you are unable to find freshwater fish, you can use small fillets of white fish such as cod or haddock as a substitute. You can also use vegetable oil instead of pork fat for frying.

Make Ahead Tips

You can prepare the fish ahead of time by descaling and gutting them, then storing them in the refrigerator until ready to fry. This can save time on the day of serving.

Presentation Ideas

Serve Friture de la Moselle on a platter garnished with lemon slices and fresh parsley for a beautiful presentation. You can also serve it in individual baskets lined with parchment paper for a rustic touch.

Pairing Recommendations

Friture de la Moselle pairs well with a variety of side dishes, such as potato salad, coleslaw, or grilled vegetables. It also goes well with a light and refreshing beer or a glass of sparkling water with a splash of lemon.

Storage and Reheating Instructions

Leftover Friture de la Moselle can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place the fish in a preheated oven at 350°F for 10-15 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of Friture de la Moselle contains approximately 300 calories.


Each serving of Friture de la Moselle contains approximately 10 grams of carbohydrates.


Each serving of Friture de la Moselle contains approximately 15 grams of fats.


Each serving of Friture de la Moselle contains approximately 20 grams of proteins.

Vitamins and minerals

Friture de la Moselle is a good source of vitamin D, omega-3 fatty acids, and minerals such as calcium and phosphorus.


Friture de la Moselle contains fish, eggs, and gluten from the flour, which may be allergens for some individuals.


Friture de la Moselle is a nutritious and delicious dish that is rich in proteins and healthy fats. It is a great option for those looking to enjoy a flavorful meal with a good balance of nutrients.


Friture de la Moselle is a classic dish that is perfect for any occasion. With its crispy exterior and tender, flavorful fish, it is sure to be a hit with your family and friends. Enjoy this delicious recipe straight from the heart of France!

How did I get this recipe?

I can still picture the first time I came across this recipe for Friture de la Moselle. It was many years ago, when I was just a young girl living in the small village of Moselle, nestled in the heart of France. I had always loved to watch my mother and grandmother cook in the kitchen, their hands moving with such grace and skill as they prepared delicious meals for our family.

One day, as I was wandering through the market in town, I came across a stall run by an elderly woman with a twinkle in her eye and a warm smile on her face. She was selling all sorts of fresh produce and homemade goods, and I couldn't help but be drawn to her stand. As I browsed through her offerings, my eyes fell upon a small, weathered notebook tucked away in a corner.

Curious, I picked up the notebook and began to flip through its pages. To my delight, I discovered that it was filled with handwritten recipes, each one more enticing than the last. And then, there it was – the recipe for Friture de la Moselle. The name alone sparked my curiosity, and as I read through the ingredients and instructions, I knew that I had to try my hand at making it.

Excited, I purchased the notebook from the kind woman and hurried home to show my find to my mother. She chuckled at my enthusiasm but agreed to help me make the dish. Together, we gathered all the necessary ingredients – fresh fish from the market, flour, eggs, herbs, and spices – and set to work in the kitchen.

As we cooked, my mother shared stories of her own childhood in Moselle and how she had learned to make this dish from her own mother. It was a traditional recipe that had been passed down through generations, each cook adding their own twist to make it their own. I listened intently, soaking up every detail and savoring the connection to my family's past.

Finally, after hours of preparation and cooking, the Friture de la Moselle was ready. The aroma wafting from the pan was intoxicating, and my mouth watered as I watched my mother plate the golden-brown fish alongside a simple salad and a squeeze of lemon.

As we sat down to eat, I took my first bite of the dish that had captured my imagination. The flavors exploded on my taste buds – crispy on the outside, tender on the inside, with a perfect balance of seasoning that left me craving more. I couldn't believe that I had made something so delicious with my own two hands, thanks to a chance encounter at the market.

From that day on, Friture de la Moselle became a staple in our household. I made it for family gatherings, special occasions, and whenever I wanted to feel connected to my roots. Each time I cooked the dish, I felt a sense of pride and gratitude for the recipe that had been passed down to me, a reminder of the love and care that went into every meal prepared in our family.

Now, as I sit in my own kitchen, surrounded by the aroma of frying fish and the memories of that first taste of Friture de la Moselle, I am grateful for the journey that led me to this recipe. It has become more than just a dish – it is a link to my past, a connection to my family, and a reminder of the joy that can be found in simple pleasures. And I know that as long as I continue to cook this recipe, the tradition will live on, weaving its way through the generations to come.


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