Lime-Batter Fish: Substitute lime juice for the lemon juice.
Lemon-Batter Fish Tips
How do you get batter to stick to fish?
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.
Why is my fried fish not crispy?
It is important that you pre-heat your cooking oil to the proper temperature before adding your fish. If the oil is not hot enough, the battered fish will sit in the oil too long and absorb excess oil, causing your fish to become soggy. For best results, slowly heat your oil until a deep-fry or candy thermometer reads 350°F to 375°F degrees and fry as directed. Check out our handy
deep-frying tips and our
deep-frying guide, too.
Which flour is best for batter?
Because of its neutral flavor and ability to fry up golden brown, all-purpose flour can’t be beat for battered,
fried fish recipes.
Nutrition Facts
5 ounces cooked fish: 384 calories, 17g fat (2g saturated fat), 167mg cholesterol, 481mg sodium, 22g carbohydrate (1g sugars, 1g fiber), 33g protein.