Ingredients

• 1 ½ cups

All-Purpose Flour  (divided)

• 1 teaspoon

Baking Powder

• ¾ teaspoon

  

Salt

• ½ teaspoon

Sugar

• 1

Large Egg  (lightly beaten)

• ⅔ cup

Water

• ⅔ cup

Lemon Juice  (divided)

• 2 pounds

Walleye Fillets  (or perch, cut into serving-sized pieces)

• add

Oil  (for frying)

• add

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.

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.