Citrus + Fish. It's hard to think of a more perfect combination.
I adore deep fried fish. Beer battered fish and chips will always be my first love, but this comes in a very close second. The addition of the lemon gives it this amazing light flavor that makes me think fondly of spring and summertime.
I use tilapia a lot while making this, but cod, perch and other similar white fish will work as well.
Lemon Battered Fish
1 cup + 1/2 cup flour, divided
1 tsp. baking powder
3/4 tsp. salt
1/2 tsp. sugar
1 egg, beaten
2/3 cup water
1/3 cup + 1/3 cup lemon juice, divided
2 lbs. tilapia or other white fish
Oil for frying
Pour oil into a large skillet suitable for frying (cast iron works awesome!) so the oil is approx 2 inches deep. Please make sure your skillet is deep enough that the oil will not overflow while frying. This could be a fire hazard!
Heat oil over med to med-high heat until it reaches 350*F. A candy thermometer works great for this.
Meanwhile, in a medium bowl, combine 1 cup flour, baking powder, salt and sugar; set aside. In another bowl, beat together the egg, water and 1/3 cup lemon juice. Add to the flour mixture and mix well until smooth.
Place the remaining lemon juice in a small bowl and the remaining flour in a separate small bowl.
When oil is ready, dip each fish fillet first in the lemon juice, then the flour and finally the egg batter. Carefully drop battered fish pieces two or three at a time into hot oil. Fry for 2-3 minutes on each side or until golden and fish flakes easily with a fork.
Drain fish on paper towels before serving.
This recipe has been shared with The Better Baker in their Weekend Potluck.
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I love cooking with real food, knitting with good yarn, sleeping in (when the kids let me), staying up late to finish that last chapter, DIY projects, and most of all enjoying life.
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