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I have cooked this lemon pepper fish fillet for so many times, its amazing and its one of our family favourites. With the New Zealand quarantine moving down at level 3 this week, people are just excited to go out and fish again. Yesterday, a friend of ours gave us a freshly caught kahawai fish and I immediately thought of making a lemon pepper fish fillet, making sure that this time, I’d have enough photos and take down the exact ingredient measurements. 🙂
Based on my research, the name fish fillet was derived from the French word “filet” which means a thread or a strip. To make a fillet cut means to slice away the flesh of the fish (lengthwise) away from the bone.
Fish fillet recipe is not new to us, Filipinos. We always see this dish included in buffets and restaurant menus. But the usual fish fillet recipes in the Philippines are cut into small strips and seasoned with salt, black pepper and msg. It is then breaded with flour and deep-fried.
What makes this recipe different is that I used the whole fillet and added one of my go-to seasoning which is the lemon pepper seasoning. If you don’t have this seasoning stocked in your pantry then feel free to squeeze one lemon and just add freshly cracked black pepper.
This lemon pepper fish fillet is crispy on the outside, juicy on the inside with just enough lemon-pepper kick.
By the way, do you know where the fish fillet recipe originated? I am interested to know. Just drop me your comments below.
Lemon Pepper Fish Fillet
- 2 fish fillets (whole)
Lemon Pepper Mix
- 1 tsp salt
- 2 tsp lemon pepper seasoning
- 1 tsp garlic powder or granules
- 2 tsps olive oil
- ¼ cup flour
- ¼ tsp salt
- ¼ tsp freshly cracked black pepper
- 1 egg, beaten
- cooking oil for frying
- a knob of butter
- In a small bowl, combine all the lemon pepper mix ingredients.
- Rub the lemon pepper mix all over the fillets. Marinate fish for at least 30 minutes.
- Dip the fish fillets in the lightly beaten egg and then dredge with the flour mixture. Tap off excess flour.
- Deep-fry for 15 minutes or until golden brown. Place a knob of butter on top of the fillets immediately after frying to let it melt. Serve garnished with sliced spring onions. Enjoy!