Fishing is a popular recreational activity where we live, so folks are always looking for ways to prepare their catches. My husband ranks this as one of his favorite fish fry batters. —Jackie Hannahs, Cedar Springs, Michigan
2 pounds perch or walleye fillets, cut into serving-sized 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 1/3 cup lemon juice and remaining 1/2 cup flour in separate 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 on each side. Drain on paper towels. If desired, serve with lemon wedges.
Lime-Batter Fish: Substitute lime juice for the lemon juice.
Lemon-Batter Fish Tips
How do you get batter to stick to fish?
Battered fish is made through a dipping process called dredging, which alternates between wet and dry ingredients. In this recipe, the fish is first dipped in lemon juice, then a flour mixture and finally coated in egg. These three steps provide layers for the batter to properly adhere to the fish, protect the fish from the hot oil and and seals in moisture.
Why is my fried fish not crispy?
It is important that you pre-heat your cooking oil to the proper temperature before adding your fish. If the oil is not hot enough, the battered fish will sit in the oil too long and absorb excess oil, causing your fish to become soggy. For best results, slowly heat your oil until a deep-fry or candy thermometer reads 350°F to 375°F degrees and fry as directed. Check out our handy deep-frying tips and our deep-frying guide, too.
Which flour is best for batter?
Because of its neutral flavor and ability to fry up golden brown, all-purpose flour can’t be beat for battered, fried fish recipes.