Put a Midwestern twist on classic fried fish with this bright, citrusy batter.
- 1½ cups all-purpose flour, divided
- 1 tsp. baking powder
- ¾ tsp. salt
- ½ tsp. sugar
- 1 large egg, lightly beaten
- 2/3 cup water
- 2/3 cup lemon juice, divided
- 2 lb perch or walleye fillets (or substitute any flaky white fish), cut into serving-size pieces
- Oil for frying
- Lemon wedges
In a large mixing bowl, combine 1 cup flour, baking powder, salt and sugar. In another bowl, combine egg, water and half the lemon juice; stir wet ingredients into dry until a smooth batter forms.
Place remaining lemon juice and flour each into a shallow bowl. Dip fillets in juice, then flour, then coat with batter. In a large skillet, heat 1 inch of oil over medium-high heat. Fry fillets until golden brown, 2 to 3 minutes each side. Drain on paper towels. Serve with lemon wedges.
New Orleans