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Lemon-Batter Fish Recipe

Lemon-Batter Fish Recipe

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.
TOTAL TIME: Prep/Total Time: 25 min. YIELD:5 servings

Ingredients

  • 1-1/2 cups all-purpose flour, divided
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon sugar
  • 1 large 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

  • 1. Combine 1 cup flour, baking powder, salt and sugar. In another bowl, combine egg, water and 1/3 cup lemon juice; stir into dry ingredients until smooth.
  • 2. Place remaining lemon juice and remaining flour in shallow bowls. Dip fillets in lemon juice, then flour, then coat with egg mixture.
  • 3. In a large skillet, heat 1 in. oil over medium-high heat. Fry fillets until golden brown and fish flakes easily with a fork, 2-3 minutes each side. Drain on paper towels. If desired, serve with lemon wedges. Yield: 5 servings.

Nutritional Facts

1 serving: 460 calories, 21g fat (2g saturated fat), 200mg cholesterol, 562mg sodium, 27g carbohydrate (1g sugars, 1g fiber), 40g protein

Reviews for Lemon-Batter Fish

Sort By :
MY REVIEW
Reviewed Feb. 5, 2014

"I think it was good but would have been better if \ had used beer instead of the lemon and water;)"

MY REVIEW
Reviewed Jan. 27, 2013

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

MY REVIEW
Reviewed Mar. 16, 2012

"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!"

MY REVIEW
Reviewed Jan. 8, 2012

"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!"

MY REVIEW
Reviewed Mar. 7, 2010

"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."

MY REVIEW
Reviewed Feb. 25, 2010

"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!"

MY REVIEW
Reviewed Apr. 10, 2008

"This sound delicious. I will try it with basa fillets"

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Wine Pairings

Light-Bodied White Wine

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