Minnesota-style Battered Fish

Do you have a favorite fish-batter recipe? I grew up with a family fish batter of crushed saltine crackers, egg, and salt and pepper.  As the anglers are out catching pan fish and waiting for walleye season again, Jon has some awesome walleye in the cooler from the greater norths of Minnesota. Here’s a recipe from Lake of the Woods for some serious Minnesota-battered fish.


  • 1-1/2 cups all-purpose flour, divided
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon sugar
  • 1 large egg, lightly beaten
  • 2/3 cup water
  • 2/3 cup lemon juice, divided
  • 2 pounds perch or walleye fillets, cut into serving-sized pieces
  • Oil for frying
  • Lemon wedges, optional


  1. 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.
  2. Place remaining 1/3 cup lemon juice and remaining 1/2 cup flour in separate shallow bowls. Dip fillets in lemon juice, then flour, then coat with egg mixture.
  3. 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 on each side. Drain on paper towels. If desired, serve with lemon wedges.

Lime-Batter Fish: Substitute lime juice for the lemon juice.



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.

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.

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