Recipe for delicious fish in batter. But in the classic version it is made from the following components

As a child, I hated fish and simply didn’t understand why everyone around me loved dishes made from this product. seemed tasteless to me, sandwiches with red fish were the worst snack option, and fried fillet was something flat and unappetizing. Over time, everything turned upside down. Now I just love fish, but until recently, basic batter was a huge problem.

The batter filling itself, i.e. The fish is always juicy and tasty. But appearance, to be honest, left much to be desired. Is it possible to serve pieces of unknown color and shape, flat and generally unappetizing? The answer is clear. That's why I searched for a long time perfect recipe batter. It turns out that the problem is not in the recipe, but in what order to mix the ingredients and how to prepare the fish.

5 rules for perfect batter

Only homogeneous consistency

Before you start mixing the ingredients for the batter, use one trick: pour the flour into a container, and then add water or milk. Quickly mix the ingredients with a regular fork. The initial volume should be small. Then there will be no lumps.

Add the rest of the ingredients as you go: an egg and a little more milk for a rich flavor. The ideal batter should be thick and viscous, reminiscent of sour cream.

Add yeast

Many of you are hearing about this for the first time. Indeed, yeast is added to the dough for buns or, but to the batter... This will make it more fluffy, which means the pieces of fish will seem larger and airier. Just before preparing the batter, add a little dry yeast or a pinch to the flour baking soda if there is no yeast at home.

Use spices

Until I knew this secret, I always added a pinch of salt to the batter. But now I resort to one gastronomic trick: the presence allspice, cardamom and crushed nutmeg makes regular fish in batter even tastier.

Prepare the fish properly

Immediately before frying, the fish pieces should be soaked in lightly salted water for 50 minutes. During the cooking process, the salt from the fish will seep into the flour coating, so the appetizer will be just perfect.

Pour in sparkling water

1 tbsp is enough. l., then the batter itself will not only be airy, as is the case with yeast and soda, but also non-greasy. Housewives who resort to this method regularly claim that the crust turns out perfectly golden.

Recipe for fish batter with milk

It’s basic, and you can add sparkling water, soda or yeast (your choice) along the way, following our tips.

Beat the egg with milk. Add spices to taste and dried herbs.
Pour the flour into a separate container. Pour carefully egg mixture into the flour, whisking everything until smooth.
Place the fish fillet in the batter for 5 minutes, and then fry in vegetable oil.

This is the recipe I follow at home. I like to use my discretion and add chopped herbs. If you want your fish to be festive, don't skimp on the greenery. It will be bright and tasty. Do you know friends whose batter also looks like an incomprehensible mess with lumps? Share the link.

Recipes for fish batter using water, beer, milk and eggs.

Fish - useful product, which saturates the body with omega acids that improve immunity. There are many options for preparing fish, but the most popular look heat treatment - frying in batter. This allows you to make the dish juicy with a golden brown crust.

The best cheese batter for fish

This batter is best used for frying pangasius or hake fillets. It is necessary that the fish does not contain bones. The batter after frying is yellow with bubbles inside.

Ingredients:

2 eggs
50 g mayonnaise
20 g wheat flour
50 g hard cheese
Salt, spices

Cheese batter recipe for fish:

Beat the eggs into a bowl and whisk until bubbles appear. Enter specified quantity full-fat mayonnaise
Grind on a grater hard cheese and pour into a bowl with eggs and mayonnaise. Add salt and spices
Add wheat flour and knead until no lumps of flour disappear
You need to fry the fish as usual, dipping it into the prepared mixture.

Delicious fish batter with milk: recipe

The batter made with milk turns out very tasty and airy. The secret to this mixture is turmeric, which gives the batter its bright orange color. This dish will delight guests at the table.

Ingredients:

3 eggs
150-180 g flour
50 ml milk
Salt, turmeric

Recipe:

Beat three chicken eggs into a bowl. Do not beat until fluffy foam, just stir enough so that no particles of white and yolk are visible.
Add flour and mix again. Dilute the mixture full fat milk. It is best if the product is homemade.
Introduce salt and turmeric at the tip of a knife. Whisk again.

The simplest fish batter consists of eggs, flour, water and spices. This option is suitable for any freshwater and marine life.

Ingredients:

3 eggs
150 g flour
40 g water
Salt, pepper

Recipe:

Beat three chicken eggs and add a pinch of salt
Add some pepper and wheat flour
Add water and mix the pasta thoroughly

Mineral water can be considered an alternative to vodka. Since childhood, we remember the taste of crunchies, to which vodka was added to give a hard crust. Mineral water copes with the task no worse, giving the dough a crispy taste after frying. Mineral water should be sparkling.

Ingredients:

120 ml sparkling mineral water
100 g flour
1 egg
Salt, spices

Recipe:

Mix mineral water with chicken egg. Whisk the mixture thoroughly
Add flour, approximately half a cup
Add spices and salt. Bubbles will appear on the surface

The mayonnaise batter turns out airy and very soft. Ideal option for those who don't like crispy crust.

Ingredients:

1 egg
40 g flour
50 g mayonnaise
Salt, pepper

Recipe:

Beat the egg into a bowl and add flour
Stir and add mayonnaise. Take it natural product on yolks
Season to taste with pepper and salt, stir until smooth

Lenten fish batter

During fasting, on some days you can cook fish, but if you decide to fry the product, then the batter must be prepared without eggs. To prevent the dough from sticking to the pan and spoiling the taste of the dish, you need to prepare the batter correctly.

Ingredients:

100 g flour
100 g water
Soda, salt
Turmeric, pepper

Recipe:

Mix flour in a bowl and add salt and spices
Add a pinch of baking soda and turmeric on the tip of a knife
Dilute the flour with water to create a pancake-like mixture.
Place the container with the mixture in the refrigerator for 30 minutes
After the time has passed, you can start preparing the dish.

Pollock fish batter

There are many dough recipes for preparing pollock in batter. One of the simplest can be considered with the addition of dill. It gives the fish spicy taste and smell.

Ingredients:

120 g flour
2 eggs
Salt, pepper
30 g cold milk
Dill greens

Recipe:

Add flour and eggs into a bowl
Mix the pasta thoroughly and add salt and pepper
Finely chop the dill and add to the dough
Add cold milk

The beer batter turns out very tasty and resembles... finished form lace.

Ingredients:

1 egg
150 ml beer
50 ml vegetable oil
Salt, pepper

Recipe:

Mix one egg with the intoxicating drink in a bowl
Enter vegetable oil and flour
Add salt and pepper, the dough will be liquid

To prepare a crispy batter, you can use vodka, mineral water or ice water.

Ingredients:

2 eggs
10 spoons of flour
400 ml ice water
20 g potato starch
Salt, pepper, turmeric

Recipe:

Mix the indicated ingredients in a bowl and add salt and pepper and a spoonful of potato starch
Add turmeric on the tip of a knife and make the dough smooth

The dish turns out to be very satisfying, but you only need a little fish.

Ingredients:

2 raw potatoes
1 egg
40 g flour
Salt and spices

Recipe:

Grind the potatoes on a fine grater. The vegetable must be raw
Add salt and drain off excess juice; there is no need to squeeze out the mixture.
Add the egg and add spices. Add flour
The batter does not stick well to fish pieces, so do it with wet hands

Lush and air batter obtained by adding sour cream to the mixture.

Ingredients:

220 g sour cream
3 eggs
150 g flour
Salt, pepper, soda

Recipe:

For three eggs you need 220 g fermented milk product with maximum fat content
Add 150 g of flour to the sour cream and egg paste
Add baking soda, salt and your favorite spices

Fish batter with starch: recipe

This batter turns out crispy and very fluffy.

Ingredients:

50 g starch
110 g flour
1 egg
150 ml cold sparkling water
Salt, spices

Recipe:

In a small bowl, mix cornstarch and wheat flour
Add an egg and cold sparkling water
Add salt and spices
Turn the mass into a homogeneous dough

Fish in egg dough it turns out very juicy. This breading allows you to keep all the juice inside the piece.

Ingredients:

3 eggs
20 ml olive oil
100 g flour
30 ml milk

Recipe:

Mix eggs with olive oil
Add flour and a little salt
Enter milk

Egg-free batter can be used during fasting or if you don’t have this ingredient in the house.

Ingredients:

220 ml cold water
1 cup flour
Salt, herbs, soda
20 ml vegetable oil

Recipe:

Mix water with flour
Add herbs, salt and spices and a little soda to the resulting paste.
It is best to beat the mixture in a blender, it is necessary that all lumps dissolve
Add vegetable oil

Water batter is a simple and cheap option. It will preserve the juiciness of the product. The breading is soft and not crunchy.

Ingredients:

150 g flour
220 ml cold water
1/2 spoon of soda
Salt, spices

Recipe:

Pour flour into a bowl and add cold water. You can use melt water
Add half a spoonful of sodium bicarbonate or baking powder
Add salt and spices
The dough should be homogeneous and liquid

Fish is a product with interesting taste, which can be supplemented by preparing correct batter.

VIDEO: Batter for fish

Making fish batter at home is very simple. It's enough to take a few simple ingredients, which can be found in any refrigerator. The batter will protect the fish from burning, increase the volume of the dish, and give it a sweet, salty, pronounced spicy or insipid taste.

Fish batter – batter for frying, transforming the taste of the dish and giving it a characteristic crunch. The main ingredients are milk (water), flour and eggs, as in chicken batter. Many housewives add variety to traditional recipe using sour cream, starch, grated cheese, aromatic spices, etc.

Fish pieces can be carefully dipped into the mixture and placed in a frying pan or deep-fried. Let's talk about recipes for preparing delicious and crispy fish batter using water, milk, mineral water and beer with the addition of various ingredients.

Step-by-step video recipe

IN classic batter for fish, eggs, flour and milk contain about 170 kilocalories per 100 grams. However, fish in batter is much higher in calories due to frying in vegetable oil.

For example, pollock, after rolling in a delicious sour cream and milk soak, contains about 280-300 kcal. Of this, 14-17 g are fats. Therefore, you should not abuse the product if you want to maintain your figure.

Batter for fish in dough - a classic recipe

Fish fillet – 500 g,
Milk – 200 g,
Flour – 150 g,
Chicken egg - 2 pieces,
Freshly squeezed lemon juice - 2 tablespoons,
Vegetable oil - for frying,
Salt - to taste.

I cut the fish fillet into thin and neat pieces.
I pour lemon juice over the fish. I add salt and put the plate aside.
In a separate bowl, beat the eggs, pour in the milk and salt. Gradually add flour. Mix thoroughly until it reaches a creamy consistency.
I pour in vegetable oil. I put the frying pan on to heat up. I roll each piece in flour and place it in a plate with batter. For convenience, I use a fork.
I lower the burner temperature to medium. I put fish pieces, leaving a distance. Fry until light golden crust. First on one side, then I turn it over.
Gently wipe the finished pieces with kitchen napkins to remove excess fat.

A simple recipe for batter with mayonnaise

Fish – 400 g,
Wheat flour - 1 cup,
Egg – 4 pieces,
Mayonnaise – 200 g.

I take a deep dish. I break the eggs and beat them. I put mayonnaise.
I beat with a whisk or a regular fork. It should work out homogeneous mass.
Gradually I introduce the main ingredient - flour. I mix with a whisk. I do not allow lumps to form. I try to achieve a thick consistency so that the tasty impregnation slowly drips from the fish pieces when dipping.
I fry according to the classic scheme. First I roll it in flour, then in batter. I put it in a heated frying pan with vegetable oil.

Useful advice. If the dough turns out to be watery in consistency, add a little flour.

How to make fish batter using beer

Refrigerate everything before preparing the recipe. liquid ingredients. It is necessary to maintain a temperature contrast between cold fish batter and deep-frying with hot oil.

Light beer – 250 ml,
Eggs – 2 pieces,
Wheat flour - 1 cup,
Vegetable oil - 2 large spoons,
Curry, salt - a pinch.

I break eggs. I pour the whites and yolks into different plates. I put it in the refrigerator.
Pour flour into a large bowl. Mix with spices. I pour chilled beer, throw in the yolks, and add vegetable oil.
I put salt in another container with proteins. I beat until fluffy. Then I send it to a mixture of beer and yolks. Stir thoroughly until smooth.
I heat the oil in deep frying. I check the temperature by dropping a drop of the liquid mixture. If the drop starts to brown instantly, it's time to cook.

Useful advice. Do not fry food in a deep-fryer that is not hot enough, otherwise the impregnation will turn out to be very greasy.

I omit the pre-cut pieces fish fillet deep fried I don't let the particles touch each other. Fry until golden brown crust. I carefully fish it out with a slotted spoon and remove excess fat using napkins.

Dark beer batter recipe

Sirloin sole– 1 kg,
Dark beer – 400 ml,
Flour – 200 g,
Dry mashed potatoes - 5 large spoons,
Egg – 2 pieces,
Lemon juice – 3 tablespoons,
Black ground pepper, marjoram, oregano, salt - to taste.

I cut the sole into small pieces. I pour lemon juice on top. Pepper and salt. I leave it in the dish for 30-50 minutes.
In a separate bowl, mix flour with eggs. I pour beer and pour dry mashed potatoes. Mix thoroughly.
I add aromatic herbs(I prefer marjoram and oregano), add salt and pepper.
Stir well until thick and creamy.
I dip each piece of tongue in batter. I send it to a heated frying pan. Cook until golden brown on each side. The burner temperature is medium.

Delicious batter with mineral water

Fish fillet – 500 g,
Onion – 1 piece,
Parsley – 1 bunch,
Egg – 1 piece,
Mineral water – 250 ml,
Flour - 5 large spoons,
Salt, pepper - to taste.

I beat the egg yolk with salt and pepper.
I'm pouring mineral water. Mix well. Slowly and carefully pour in the flour, stirring constantly.
I peel the onion and chop it finely. I wash my parsley and do the same. I pour the ingredients into the batter.
I beat the whites in a separate bowl. I pour it into the finished batter.

Useful advice. If the batter turns out to be very liquid, first roll the fish pieces in flour.

I fry the fillet pieces in a preheated frying pan over moderate heat. Don't skimp on the oil. It is better to use kitchen napkins to dry and remove excess fat.

Useful advice. A good signal for the readiness of the fillet is the appearance of a pronounced crispy crust.

Fish in zucchini batter

Zucchini – 100 g,
Flour - 2 small spoons,
Egg – 1 piece,
Greens, salt - to taste.

I wash and clean the zucchini. I cut it into pieces. I pass it through a meat grinder or grate it.
Finely chop the greens. I put it in the zucchini.
Add salt and egg to the dishes. While stirring, gradually pour in the flour.
Mix all ingredients thoroughly until smooth.
I use the prepared batter for frying fish.

Fish batter with white wine

White wine (dry) – 100 g,
Chicken eggs - 2 pieces,
Wheat flour – 120 g,
Water – 1 large spoon,
Vegetable oil – 1 tablespoon,
Lemon – 1 piece,
Fresh herbs, salt to taste.

I take spacious dishes. I pour wine. I add it to the drink egg whites with yolks (together). I mix thoroughly. Pour in vegetable oil and add water.
Mixing thoroughly with gentle circular movements, I pour in the flour.

Fish coated in flour and batter based on wine, it turns out incredibly tender and tasty. Try it!

How to cook batter with milk

Milk – 400 ml,
Fish fillet – 600 g,
Flour – 300 g,
Vegetable oil – 1 small spoon,
Starch - 6 large spoons,
Salt - to taste.

I put the milk on the stove. I heat it up over medium heat. I don't bring it to a boil.
I add starch to the milk. I stir to get a homogeneous mass. I use a whisk for convenience.
I pour vegetable oil into the prepared product. I stir.
I add flour, constantly stirring the batter. The dough should be liquid, the consistency as close as possible to sour cream.
I dry the defrosted fish with towels and cut it into pieces.
I put the fish pieces on a plate and roll them in on all sides.
I place the fillet pieces in a well-heated frying pan. I set the fire to medium.
Fry on each side until golden brown.

Fragrant hot fish I serve it on the table, garnished with fresh herbs.

Fish batter with sour cream

Sour cream - 2 large spoons,
Eggs – 2 pieces,
Water – 100 ml,
Flour - 5 large spoons,
Salt – 5 g.

I separate the whites from the yolks. I foam the first ingredient. Mix the yolk with water and sour cream in a separate bowl. Salt.
Gradually I combine the foamed egg white with a mixture of yolks and sour cream.
I put the pre-chopped fish pieces into batter, then into a heated frying pan.
Fry on both sides until golden brown.

Water batter recipe

A simple recipe for making unleavened batter. Frying is prepared as simply and quickly as possible, it is necessary to preserve the natural taste of the fish.

Water – 300 ml,
Dry yeast – 10 g,
Wheat flour – 300 g.

Pour 150-200 ml of water into the pan. I'm heating it up.
I breed yeast.
Warm yeast mixture I pour 300 g of flour.
Mix thoroughly and gradually add the remaining water.
Covering the batter cling film. I leave it in the kitchen for 60 minutes.
In an hour, the impregnation for fish pieces will be ready.

Remove excess oil using kitchen paper, wiping thoroughly ready-made fish from all sides. Do not place the fillet in a poorly heated frying pan, otherwise the batter will absorb all the fat like a sponge and make the food high in calories.

Prepare the base for impregnation correctly, following simple tips, add aromatic spices, but don't get carried away. Do not let the fish burn. Then the dish will turn out very tasty and nutritious.

This invention of French chefs, like batter, has two important functions at once. Firstly, it increases the satiety of the finished dish. A piece of meat or fish immersed in the dough becomes not only larger, but also higher in calories. Secondly, it is the batter, covering the filling with a “protective” crust, that allows it to avoid direct contact with the oil. As a result, the product is subjected only to steam treatment and is cooked in own juice what gives the dish unique taste. In this article we will tell you how to make the right batter for fish.

How to prepare fish batter:

Flour is gradually added to the beaten eggs.
The resulting mass is stirred until it becomes homogeneous, without lumps.
In almost ready dough add all the remaining ingredients (which products can be used to prepare original batter, we will tell you below).

The process of preparing fish for frying:

The carcass is washed well and thoroughly cleaned of all scales.
The fish fillet is cut into portions.
Each of the pieces obtained in this way is rubbed with salt and other spices (to the taste of the cook), trying to distribute all the seasonings as evenly as possible.

Note: last step is strictly required. Despite the fact that spices are also added to the batter, if you do not season the fish itself, it will turn out bland.

Fry the prepared pieces as follows:

Each portion of fish is dipped in batter so that the dough covers it on all sides.
The pieces are laid out in a frying pan preheated to maximum temperature (otherwise, all the batter will simply drain from the filling).
To prevent the crust on the fish from becoming too hard, it is better to cook it in a container with a lid.
What are the recipes for fish batter? Here are some of the most popular options.

Batter with herbs

Ingredients:

eggs – 5 pieces;
greens - about 100 grams (the richness of the taste of the finished dish will depend on its quantity);
salt and any other seasonings - to taste;
flour - 2 tablespoons (if you are going to bake the fish in the oven and not in a frying pan, you will not need this product).

Cooking process:

The dough for this recipe turns out incredibly light and tender. However, the crust it forms reliably protects pieces of fish from contact with oil, so ready dish It turns out very juicy and aromatic.

Beer batter

This batter forms a fragrant and very crispy crust around the filling. It is great for cooking not only fish, but also meat. Even tough beef V beer batter acquires a special softness and unique delicate taste.

Cooking process:

1. Take 3 eggs and separate their yolks from their whites. In the future you will need both of these components.

2. Mix the yolks with beer (200 ml) and flour (200 g).

3. Beat the whites well (until a stable foam forms) and add them to the rest of the ingredients. It is better to introduce this ingredient into the mixture gradually, constantly stirring the future dough.

4. Done!

Wine batter

Ingredients:

1 egg;
50 ml of wine (preferably white, not sour varieties);
2 tablespoons flour;
a pinch ground paprika(necessarily sweet) and salt.

Cooking process:

The dough for this batter has its own unique taste and aroma. But this recipe became popular for another reason. Good white wine and paprika, due to their properties, can reveal true taste any fish, shading and embellishing it favorably.

Cheese batter

Ingredients:

3 large eggs;
2 tablespoons (full, but not heaped) of flour;
150 grams of any grated (on a fine grater) cheese;
a few pinches of salt and other seasonings (to taste).

Cooking process:

Fried cheese has unique enveloping properties. It is thanks to this component that the described batter dough forms such a dense crispy crust when fried.

Colored orange batter

Ingredients:

eggs – 3 pieces;
milk – 150 ml;
flour – 200 g;
saffron, salt - to taste.

Cooking process:

Unique bright color The dough prepared according to this recipe is given flavor by saffron (this seasoning is used in many dishes of Asian origin, for example, pilaf). By the way, if you use the amount of ingredients indicated in the recipe, you will get a lot of batter (it should be enough for several whole fish carcasses).

The word batter comes from the French “clair” (liquid). This is a batter in which food is dipped before frying. The most basic batter is: flour + egg + a little liquid (if needed). When I was a child, this kind of fish was sold in the school canteen, but they didn’t call it battered fish.

An indicator of a well (or correctly) prepared batter is its viscosity. The speed at which the batter flows from the spoon determines its viscosity. There are batters: salty, fresh and sweet. Classic salted batter is best for fish. Since after dipping in batter, the fish can either be fried in a frying pan or deep-fried - the batter for these 2 types of frying is different. For deep frying you need a thicker, less dripping batter! This must be taken into account when preparing, because... Most recipes are designed for frying in a pan.

The main task of the batter is to protect the product in which it is dipped from direct contact with hot oil and, at the same time, a fried crust forms on the product. Inside the batter, the product (in our case, fish) is steamed, as it were, soaked in the components of the batter.

The batter will increase the volume of the dish. And if you only have one fish, but you need to feed many guests, then this is exactly what you need. The dough in which you dip the fish will increase the volume of the pieces and add satiety. How to cook fish in batter...

How to make fish batter:

beat the eggs
add flour until lumps disappear
add remaining ingredients.

Prepare the fish for frying in batter:

clean and wash the fish
cut into portions
sprinkle with salt and mix the pieces of fish well so that the salt is evenly distributed. It is necessary to salt the fish despite the fact that various spices are often added to the batter and, of course, it is salted. You can add peppers and spices to the salt at this stage.

When frying fish in batter:

Place the fish in a VERY hot frying pan. Otherwise the batter will disperse and spread.
If you cover the pan with a lid, the crust will be softer

I will give the most common and most delicious recipes batter for fish.

ATTENTION: the number of products needed for different amounts of fish. I didn’t change it so as not to change the ideal ratio. How can you determine how much to take? Since the main ingredient of the batter is eggs, calculate for yourself this way: APPROXIMATELY for frying one fish weighing 1 kg you need:

2 eggs in batter if cut into 4 pieces (for example pike perch)
3 eggs in batter if cut into 10-12 pieces (for example hake).

Of course, this is conditional, because The fish are different, and the eggs are different sizes. But this is for you to figure out the amount of batter (and make it either more or less) based on your fish, which is wagging its tail on your table))))

The recipe for fish in batter depends largely on the choice of “batter” (after all, you already got a specific fish)

The fish batter recipe is simple:

eggs – 2 pcs
flour - 3 tbsp
salt - a pinch

Batter for frying fish with herbs:

eggs – 5 pcs
flour – 2 tbsp
greens – 100 g
salt - a pinch

This batter turns out very tender. If you cook, you don't need to add flour. The fish turns out very juicy.

Beer batter for fish:

eggs – 3 pcs.
flour – 200 g
beer – 200 ml
salt – 1/3 teaspoon

Cooking steps:

separate the whites from the yolks;
mix creepers, beer and flour;
Whip the whites into a strong foam and add little by little into the mixture with flour and yolks. Mix gently and gently. The batter turns out very tender. When frying, beer will give the fish softness and a pleasant aroma. I cooked beef in beer - it turned out very tasty and tender.

Wine batter for fish:

egg – 1 pc.
flour – 2 tbsp
white wine – 50 ml
red sweet pepper ground - on the tip of a knife

Very delicious batter, if you take good (not sour) wine. Sweet paprika will add beauty and taste to the fish.

Cheese batter for fish:

eggs – 3 pcs.
flour – 2 tbsp
cheese – 150 g (finely grated)

Incredibly delicious. When fried, the cheese melts and envelops the fish.

Colored batter (bright orange):

eggs – 3 pcs.
flour – 200 g
milk – 150 ml
saffron - on the tip of a knife

This amount of batter ingredients makes a lot of batter. And it colors it in a bright color - saffron (a spice that is added to pilaf in Central Asia).

Onion batter for frying fish:

eggs – 2 pcs
flour - 3 tbsp
mayonnaise – 2 tablespoons
onion – 1 piece (medium)
dill – 1 tbsp chopped
salt and pepper

Grind and mix all ingredients in a blender. First cut the onion into 2-4 parts. The onion adds an aftertaste to the fish. If there is no blender in the kitchen: grate the onion on a fine grater and mix with the rest of the ingredients, mixing well with a whisk.

Potato batter for fish:

eggs – 2 pcs
flour - 3 tbsp
mayonnaise – 2 tablespoons
potatoes – 2-3 pcs.

It can rather be called: fish in batter and potatoes.

mix all ingredients (except potatoes);
grate potatoes (raw) on a coarse grater;
dip a piece of fish into batter;
roll in grated potatoes;
fry.

Now some recipes LUXURIOUS batter, i.e. with the addition of soda.

Simple fish batter recipe with mayonnaise:

eggs – 2 pcs
flour – 4 tbsp
mayonnaise – 2 tablespoons
soda - on the tip of a knife
lemon juice - a few drops

Delicious batter for fish with mineral water:

eggs – 2 pcs
flour – 1.5 cups
highly carbonated mineral water – 150 ml
soda – ¼ teaspoon

Pre-cool the mineral water in the refrigerator (until it becomes ice-cold). This can be done by opening the bottle and draining some of the water. And only after that put it in the freezer to cool. If this is not done, the bottle will burst.
beat eggs with ½ part of mineral water;
add flour, salt and soda;
add the second half of the mineral water into the thick dough;
dip all the fish pieces into the batter;
Remove fish pieces from the batter with a spoon and place for frying.

ATTENTION! The temperature difference in this recipe is quite large (the water is ice-cold and the oil is hot) - there is a lot of splashing. Therefore, this recipe is for deep frying in a deep container.