Moselle River Fish Fry With Crayfish And Frogs (friture De La Moselle Aux Écrevisses Et Grenouilles)
Experience the flavors of Luxembourg with this traditional Moselle River Fish Fry with Crayfish and Frogs, known as Friture de la Moselle aux écrevisses et grenouilles. This dish is a popular delicacy in the region and is perfect for a special occasion or a cozy family dinner.
Ingredients
- 500g fresh fish fillets
- 200g crayfish tails
- 8 fresh frogs' legs
- 1 cup all-purpose flour
- 2 eggs
- 1 cup breadcrumbs
- Salt and pepper to taste
- Vegetable oil for frying
Instructions
- Prepare the fish fillets, crayfish tails, and frogs' legs by cleaning and patting them dry.
- In three separate shallow dishes, place the flour in one, beaten eggs in another, and breadcrumbs in the third.
- Season the fish fillets, crayfish tails, and frogs' legs with salt and pepper.
- Dredge each piece first in the flour, then dip in the beaten eggs, and finally coat with breadcrumbs.
- Heat vegetable oil in a large skillet over medium-high heat.
- Fry the coated fish fillets, crayfish tails, and frogs' legs in the hot oil until golden brown and cooked through, about 3-4 minutes per side.
- Remove from the skillet and drain on paper towels to remove excess oil.
- Serve the Moselle River Fish Fry with Crayfish and Frogs hot, accompanied by a side of tartar sauce or aioli.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 15 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 20g
Supplies
Large skillet Shallow dishes Paper towels
Tools
Tongs Knife Cutting board
Serving suggestions
Serving suggestion: Pair the fish fry with a crisp white wine and a side of fresh salad.
Tips & tricks
Tip: For a richer flavor, you can marinate the fish fillets, crayfish tails, and frogs' legs in a mixture of lemon juice, garlic, and herbs for 30 minutes before breading and frying.
Cost
$25