1 c. unsifted flour
1/4 c. cornstarch
1/2 tsp. baking powder
1/4 tsp. salt
1 egg
2/3 c. water
About 1 qt. corn oil
4 (1/4 lb.) fish fillets

In medium bowl, stir together flour, cornstarch, baking powder and salt. In a small bowl, stir together egg, water, and 1 tablespoon of the corn oil. Stir into flour mixture until smooth. Pour remaining corn oil into heavy skillet, filling no more than 1/3 full. Heat over medium heat to 350 degrees.

Dip fish 1 piece at a time into batter; shake off excess. Fry 1 piece at a time, turning once after 2 minutes or until light golden brown. Drain on paper towels. Keep warm while frying remaining fish. Place fish on serving platter. If desired, garnish with parsley and lemon slices.

LEMON SAUCE:

In 1-quart saucepan, stir together 2 teaspoons cornstarch and 2 tablespoons water until smooth. Stir in 1/2 cup fresh lemon juice and 2 tablespoons honey until well blended. Stirring constantly, bring to boil over medium heat and boil for 1 minute.