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Lemon-Batter Fish

 Lemon-Batter Fish
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.
5 ServingsPrep/Total Time: 25 min.


  • 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


  • 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 then 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.

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Lemon-Batter Fish (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.