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Lucy's Fried Lemon Fish

FishStove-TopDiner-Style

Time: 25 minutes

Yield: 4 servings

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About

Lucy's Fried Lemon Fish is a summer staple at our house! There's nothing more refreshing than these flaky fillets and their crispy, golden crust. They have just the right amount of seasoning, and that hint of lemon really brings a bit of brightness that we just adore. We love serving Lucy's Fried Lemon Fish with some coleslaw and french fries for our own version of a fish fry. Summer days are always the tastiest because of these coastal treasures!

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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 fish fillets, such as perch or walleye, cut into serving-sized pieces
  • olive oil, to taste
  • lemon wedges, to taste, for garnish

Directions

Step 1 -In a large bowl, add 1 cup of the flour, the baking powder, the salt, and the sugar and stir until it is combined.

Step 2 -In a second large bowl, add the egg, the water, and 1/3 cup of the lemon juice and stir until it is combined.

Step 3 -Add the egg mixture to the flour mixture and mix until it is smooth.

Step 4 -In a shallow bowl, add the remaining lemon juice.

Step 5 -In a second shallow bowl, add the remaining flour.

Step 6 -Evenly coat both sides of each of the fish pieces in the lemon juice, then in the flour, and finally in the egg batter.

Step 7 -In a large skillet over medium-high heat, add enough of the oil so that it is 1 inch deep.

Step 8 -Add the battered fish pieces to the heated oil and fry until they reach an internal temperature of 145 degrees F and are golden-brown, about 2-3 minutes on each side.

Step 9 -Transfer the fried fish pieces to paper towels to drain.

Step 10 -Serve the fried fish pieces garnished with the lemon wedges.

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