Lemon-Battered Fish

Posted: May 27

Time: 25 minutes

Yield: 6 servings

recipe image

What is it about the bright citrus flavor of lemon that brings out the best in fish? Maybe the acidity and tanginess bring out the savoriness and sweetness of fish. Or maybe it just reminds your tastebuds of the beauty of the sun on the ocean. In either case, Lemon-Battered Fish promises to delight; you can hear it in the name alone. The fish is pan-fried to a gorgeous crispy golden brown and infused with lemon. Lemon-Battered Fish is flaky and tender on the inside and a true snap to make. Now you can enjoy the seaside sun from anywhere.


• 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-sized pieces • oil, neutral-flavored, for frying • lemon wedges, optional, for serving


Step 1

Combine 1 cup flour with the baking powder, salt, and sugar in a bowl.

Step 2

In another bowl, combine the egg, water, and 1/3 cup of lemon juice.

Step 3

Stir the wet ingredients into the dry ingredients until smooth.

Step 4

In a shallow bowl, place the remaining lemon juice.

Step 5

In a separate shallow bowl, place the remaining flour.

Step 6

Dip the fillets into the lemon juice, then into the flour, and then into the egg mixture.

Step 7

In a large skillet, heat 1 inch of the oil over medium-high heat.

Step 8

Add the coated fillets and cook until golden-brown, measuring 145 degrees F internally, and the fish flakes easily with a fork, about 2-3 minutes per side.

Step 9

Transfer the fillets to paper towels to drain.

Step 10

Serve with lemon wedges.

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