Lemon Fried Panfish

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  • 1 ½ lbs. panfish (Crappies, Bluegills, Sunfish etc.)Panfish Fillets
  • 2 cups all-purpose flour
  • 2 teaspoons grated lemon peel
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 cup water
  • Canola or vegetable oil (enough to fill large heavy skillet 1 ½ inch deep)


  1. In a medium bowl, combine 1 cup flour, the lemon peel, salt and pepper.  Blend in water; cover.  Refrigerate at least 30 minutes.
  2. Add 1 ½ inches oil to a deep heavy skillet, heat to 375⁰ F.
  3. Add 2nd cup of flour to a plate and coat fish, then dip in chilled batter.
  4. Fry a few pieces at a time, turning occasionally, until light golden brown on both sides, about 3 minutes.  We use the Good Grips Fish Turner Click Here
  5. Remove from skillet and drain on paper towels.
  6. Keep warm in 175⁰ F. oven while frying remaining fish.
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