LEMON BATTERED FISH

1 cup white whole-wheat flour

1/2 cup almond flour (or another 1/2 cup of white whole wheat flour)
1 tsp baking powder
3/4 tsp salt
1/2 tsp Splenda granulated
1 egg, beaten
2/3 cup water
2/3 cup lemon juice, divided
2 lbs perch fillets, cut into serving-size pieces
Olive or peanut oil for frying
Lemon wedges for serving, optional
Kale leaves or other dark greens leaves for serving, optional

In a mixing bowl, combine 1/2 cup of the white whole-wheat flour with the 1/2 cup of garbanzo bean flour; add the salt and Splenda and set aside.

In a small bowl, combine the egg, water, and 1/3 cup of the lemon juice; add to the flour mixture and mix until smooth.

Dip the fish fillets into the remaining 1/3 cup of lemon juice, the remaining 1/2 cup white whole-wheat flour, and then coat with the batter.

Heat enough oil over medium-high heat until hot enough for frying.  Fry fish in the oil, a few fillets at a time, for about 3 minutes per side or until the fish easily flakes with a fork.

Remove fish to a paper towel lined plate to drain before serving.

Garnish fish platter with some dark greens leaves and lemon wedges, if desired.

File photo