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Lemon-Batter Fish Recipe

Lemon-Batter Fish Recipe photo by Taste of Home

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My husband ranks this recipe as one of his favorites. A lot of fishing takes place in our area, which makes this a good choice for a regional recipe.

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Lemon-Batter Fish Recipe

Prep/Total Time: 25 min.

Yield: 5 Servings

10 15 25

Ingredients

1-1/2 cups all-purpose flour, divided
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon sugar
1 egg, lightly beaten
2/3 cup water
2/3 cup lemon juice, divided
2 pounds perch or walleye fillets, cut into serving-size pieces
Oil for frying
Lemon wedges, optional

Directions

In a shallow bowl, combine 1 cup flour, baking powder, salt and sugar; set aside. Combine the egg, water and 1/3 cup lemon juice; stir into dry ingredients until smooth.
In separate shallow bowls, place remaining lemon juice and remaining flour. Dip fillets in lemon juice, then flour and coat with the batter.
In a large skillet,over medium-high heat, heat 1 in. of oil. Fry fish, a few fillets at a time, for 2-3 minutes on each side or until golden brown and fish flakes easily with a fork. Drain on paper towels. Garnish with lemon if desired. Yield: 5 servings.

Originally published as Lemon-Batter Fish in Country April/May 1999, p49

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Lemon-Batter Fish

Lemon-Batter Fish

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Reviewed on Jan. 27, 2013 by brittnipapke

Good but nothing special. Easy recipe to follow. I think next time I'll use beer in the batter.

Reviewed on Mar. 16, 2012 by croozer

I made this using beer in lieu of lemon juice in the batter and added some lawreys, red pepper, garlic powder, onion powder and a hint of creole seasoning. I used one part lemon juice and one part beer for the intial dip. For oil I used about 1 to 2 inches of canola oil at about 375 degrees. I was careful not to get the flour and batter two thick on the pieces and I used Cod cut into pieces about 2-3 inches by 4-5 inches depending on thickness for even cooking. About 2-3 minutes per side depending on the oil temp fluctuation. Turn after the first minute so the batter on the top side doesn't open up, then flip them every minute until the are done. We like them crispy and this batter was crispy and light and tasty!

Reviewed on Jan. 08, 2012 by potogirl

Delicious, instead of the 2/3 cup of water I used beer and instead of the 1/3 cup of lemon I used the water. I did not use the lemon at all. My family LOVED it!

Reviewed on Aug. 27, 2010 by alenaann

Awesome, this is our family's favorite and fish fry is huge is my area, so you know this is great then!

Reviewed on Mar. 07, 2010 by BeckytheBaker

I followed instructions to a T. Using paper bags really helped keep them crispy. Family (even 2 y old) ate and loved them lemony flavor. Only drawback for me, was that I would have liked the batter to be fluffier.

Reviewed on Feb. 25, 2010 by olsons514

Forget about restaurant fish and chips...stay home and make this yourself! Fantastic! The lemon flavor is delicious and the batter so light and tasty!

Reviewed on Apr. 10, 2008 by YBruneau

This sound delicious. I will try it with basa fillets