Total TimePrep/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 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
- 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.
- Place remaining lemon juice and remaining flour in shallow bowls. Dip fillets in lemon juice, then flour, then coat with egg mixture.
- 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.
Nutrition Facts5 ounces cooked fish: 384 calories, 17g fat (2g saturated fat), 167mg cholesterol, 481mg sodium, 22g carbohydrate (1g sugars, 1g fiber), 33g protein.
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May 27, 2019
I made an account just so I could leave a review for this and I gotta say, you will not be disappointed with this batter recipe. They say to use perch or walleye but I personally would use walleye for this recipe. It was some of the best fish I've ever had. Also, the recipe calls for just straight flour but I added salt and pepper to it to avoid possibly being a little bland. Ended up really flavorful! I'll definitely be making this again and 10/10 would recommend!
May 16, 2019
I like to add some season salt to the flour.
May 1, 2019
This reminds me of Fish Fry Fridays in Wisconsin, minus the beer in the batter! Better for the kids! Great recipe!
Apr 5, 2018
I made this with a twist this evening! I substituted water for Apple Beer and i did not use egg and I also dropped the lemon. It Was Great!
Jul 8, 2017
We've fixed this fish many times over this years and it always turns out perfect. The fresh lemon taste really comes through.
Feb 5, 2014
I think it was good but would have been better if had used beer instead of the lemon and water;)
Jan 27, 2013
Good but nothing special. Easy recipe to follow. I think next time I'll use beer in the batter.
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!
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!
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.