Lemon-Batter Fish

This is a "blue ribbon" award recipe from Jackie in Michigan and was submitted in my "The Best of Country Cooking" cookbook.

• Ready In: 35 mins
• Serves: 6-8

Ingredients

• 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)

Directions

1. 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.