Prep 15 mins
Cook 20 mins
This is a "blue ribbon" award recipe from Jackie in Michigan and was submitted in my "The Best of Country Cooking" cookbook.
- 1 1⁄2 cups all-purpose flour, divided
- 1 teaspoon baking powder
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon sugar
- 1 egg, beaten
- 2⁄3 cup water
- 2⁄3 cup lemon juice, divided
- 2 lbs perch, cut into serving size pieces (walleye or fish of your choice)
- vegetable oil
- lemon wedge (to garnish)
- In a bowl, combine 1 cup flour, baking powder, salt and sugar; set aside. Combine egg, water and 1/3 cup lemon juice; add to dry ingredients and mix until smooth. Dip fillets in remaining lemon juice, then remaining 1/2 cup flour; and finally coat with batter. Heat 1 inch of oil in a skillet. Fry fish, a few fillets at a time, over medium-high heat for 2-3 minutes on each side or until the fish flakes easily with a fork. Drain on paper towels. Garnish with lemon wedges, if desired.
Oh My Gosh, this is a lemon fan's dream. I used a huge pickerel fillet cut in half for two and used half the batter amount. Served with English Seaside Tangy Tartar Sauce for Fish and Chips, home fries and a fresh salad it all made for one wonderful dinner. This recipe is very easy and delivers a delicious result. Made for PAC, Spring 2014
I cut this recipe down to serve one, and this was really delish! I used freshly caught snapper, and cut it pretty thin. The breading was perfect....not too thick, but very lemony and flavorful. This fish recipe is really easy to make, and took me about 15 minutes total time....not counting the time cleaning the fish! A great dinner for me on a work night. I enjoyed with a garlic rice and a citrusy asparagus side. Thanks for sharing! Made for PRMR tag game.