Fishing is a popular recreational activity where we live, so folks are always looking for ways to prepare their catches. My husband ranks this batter one of his favorite fish fry batters. Place remaining lemon juice and remaining flour in separate shallow bowls.
Dip fillets in lemon juice, then flour, then coat with egg mixture. In a large skillet, heat 1 in. Fry fillets until golden brown and fish flakes easily with a fork, 2-3 minutes on each side. If desired, serve with lemon wedges.
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. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. Enter the characters you see below Sorry, we just need to make sure you’re not a robot.
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There are 15 references cited in this article, which can be found at the bottom of the page. This article has been viewed 1,272,294 times. When making batter it’s important to keep the batter mixture thin, making your fried food light and crispy. Light batters coat food evenly while keeping it moist and tender. You can make an all-purpose batter that will taste good with any type of food you want to fry. For variations, try buttermilk batter, beer batter, or tempura batter. Prepare the food you want to fry.
