• 1-1/2 cups all-purpose flour, divided
• 1 tsp. baking powder
• 3/4 tsp. salt
• 1/2 tsp. sugar
• 1 large egg, lightly beaten
• 2/3 cup water
• 2/3 cup lemon juice, divided
• 2 lb. perch or walleye fillets, cut in serving-size pieces
• Oil for frying
• Lemon wedges, optional
Combine 1 cup flour, baking powder, salt and sugar. In another bowl, combine egg, water and 1/3 cup lemon juice; stir into dry ingredients until smooth.
Place remaining lemon juice and remaining flour in shallow bowls. Dip fillets in lemon juice, then flour, then coat with egg mixture. In a large skillet, heat 1 in. oil over medium-high heat. Fry fillets until golden brown and fish flakes easily with a fork, 2-3 minutes each side. Drain on paper towels. If desired, serve with lemon wedges.