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Lemon Fried Perch


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  • 1 cup flour
  • 2 teaspoons lemon zest
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly-ground black pepper
  • 1 cup water
  • Canola oil for frying
  • 1 1/2 pounds perch fillets (thicker the better)


Servings 1


Step 1

Combine the flour, lemon zest, salt, pepper. Now stir in the 1 cup of cold water and refrigerate for at least 30 minutes.

In a deep skillet or deep fat fryer, heat the oil, (at least 1 1/2 to 3 inches deep) to 375 degrees.

Coat fish fillets with flour, then dip in the chilled batter. Fry only a few pieces at a time, turning occasionally, until they are light golden brown. Drain on paper towels, keep warm till remaining fish is cooked.

This recipe yields ?? servings.

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