Lemon and fish are a classic combination, and this fried lemon fish is a great example of how the two blend together so well. A savory yet lightly sweet batter creates a crispy layer around the flaky white fish fillets, with lemon juice flavoring each bite. This is a simple recipe that calls for ingredients most people already have at home. It’s a fantastic way to cook all that fish you just brought home from a fishing trip too.

Prep Time10 min

Cook Time15 min

Yield6 servings

Ingredients

• 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 for frying
• Lemon wedges, optional

Directions

1. 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.
2. 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.
3. 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.