Immediately secrets secret No. 1 - water use ice, since the temperature difference (cold water in batter and hot oil in which we fry the fish, make the batter crispy, but at the same time very tender). So the water put in the freezer, but not freezing, and just below it was very cold. I put 200 ml, and it is necessary, usually about 150. You can use a light beer, the technology is the same. Salmon cut into arbitrary pieces. I do not buy ready-made fillet and the carcass; in this case, the fish should be clean, remove skin, remove seeds.

Fish, salt, pepper and a little zaharim. It is, in fact, secret # 2. I don't know what gives sugar to do it was taught to me by my aunt, but it tastes better than without it. ))) Perhaps it softens the taste of onion in batter (secret number 3), which is not felt at all!

Proceed to the batter. Need onion peel and grate on a fine grater. This is secret # 3. And bow it should be grated, not chopped.

To the onions add the flour, salt, egg, mix and gradually pour in the ice water, stirring. In the end, the dough should be the consistency of thick cream.

Further, as usual in such cases - heated in a skillet vegetable oil (a little more than usual when frying), with a fork (or two) dip the fish in batter and fry with 2 sides on medium heat until Golden brown.

Bon appetit! ))