Saturday, December 11, 2010

Lemon Battered Fish

One of my favorite “pub” foods is fish and chips. This lemon flavored variation is a family favorite of ours. Even my youngest, who is one of the most picky eaters I've ever met, let alone spawned, loves these. The batter keeps the fish tender and moist. It takes a bit of work, but the results are well worth it. You can serve this with tartar sauce or something else if you want, but I wouldn't.

Equipment needed
kitchen knife
mixing bowls
measuring cups and spoons
large skillet

1 cup All-Purpose Flour
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
3/4 teaspoon Salt
1/2 teaspoon Sugar
1 large Egg, beaten
2/3 cup Water
2/3 cup Lemon Juice, divided
1/2 cup All-Purpose Flour, in addition to the first cup
2 pounds White Fish, cut fillets into strips
Oil, for frying
1 Lemon, cut into wedges

In a shallow bowl, combine 1 cup of flour, baking powder, baking soda, salt and sugar. Set aside.

In another bowl, combine egg, water, and 1/3 cup lemon juice. Add to the flour/soda mixture and blend into a smooth batter.

In separate shallow bowls, place the remaining 1/3 cup lemon juice and remaining 1/2 cup flour. Dip the fish fillets in the lemon juice, then the flour, and coat with the batter.

Heat 1 inch of oil in a skillet over medium-high heat. Drop a bit of the batter into the oil. If it immediately rises about half way up, and then all the way to the top after a few more seconds, the oil is hot enough. Fry the battered fish, a few at a time, for 2-3 minutes per side. Drain on paper towels.

Garnish with lemon if desired.

Makes 5 servings

1 comment:

nicole ...given said...

alright that sounds delicious!