Lemon Batter Fish
Crispy, golden, and zesty, Lemon Batter Fish brings a delightful twist to classic fried fish. Featuring tender white fish fillets coated in a light, airy batter infused with fresh lemon zest and a splash of sparkling water, this recipe delivers a perfect balance of flavor and crunch. The secret lies in the combination of cornstarch and baking powder for the ultimate crispiness, while the lemon juice adds a tangy brightness that pairs beautifully with the delicate fish. Ready in just 30 minutes from start to finish, this dish is ideal for a quick yet impressive dinner. Serve with fresh lemon wedges for a burst of citrus and enjoy a restaurant-quality seafood experience at home. Perfect keywords: lemon batter fish, crispy fried fish, zesty seafood recipe, easy fish dinner.
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Recipe Information
Ingredients
- 4 fillets White fish fillets (cod, haddock, or tilapia)
- 1 cup All-purpose flour
- 2 tablespoons Cornstarch
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 tablespoon Lemon zest
- 1 cup Sparkling water (cold)
- 2 tablespoons Lemon juice
- 3 cups Vegetable oil (for frying)
- 0.5 cup Extra all-purpose flour (for dredging)
- 4 wedges Lemon wedges
Instructions
Pat the fish fillets dry with paper towels and season lightly with salt and pepper. Set aside.
In a medium bowl, combine 1 cup all-purpose flour, cornstarch, baking powder, salt, ground black pepper, and lemon zest.
Slowly whisk in the sparkling water and lemon juice until the batter is smooth and slightly thick. Do not overmix. Let the batter rest for 5 minutes.
Heat vegetable oil in a large, deep skillet or heavy-bottomed pot to 350°F (175°C). Use a thermometer to maintain the temperature.
While the oil heats, lightly dredge the fish fillets in the extra 0.5 cup of flour, shaking off any excess flour.
Dip each fillet into the batter, thoroughly coating it, and let the excess batter drip back into the bowl.
Carefully lower 1-2 coated fillets into the hot oil (depending on the size of your skillet; do not overcrowd). Fry for 4-5 minutes, turning halfway through, until golden brown and crispy.
Remove the fish using a slotted spoon and place on a plate lined with paper towels to drain the excess oil. Repeat with the remaining fillets.
Serve immediately with lemon wedges on the side for extra freshness.
Nutrition Facts
Calories |
1833 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.0 g | 231% | |
| Saturated Fat | 25.6 g | 128% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 695 mg | 30% | |
| Total Carbohydrate | 43.5 g | 16% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 1.8 g | ||
| Protein | 29.2 g | 58% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 39 mg | 3% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 500 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
