Revamp your Christmas fish fry with this onion batter recipe

Fried fish is a staple for many on Christmas Eve. But the challenge lies in preparing it in a way that will please all your guests and family members. Are breadcrumbs starting to feel trite? Then you'll want to consider this new method for frying fish. You won't regret it.

I'm a big fan of this method. It leaves the fish with a satisfyingly crispy crust, while the inside stays soft and delicate. There's also a subtle yet delightful hint of onions that compliments the dish perfectly. You won't see any pieces of the onion, but you'll taste and smell its unassuming presence.

If breadcrumb coating doesn't appeal to you, try this slightly altered recipe for batter-fried fish. The secret ingredient added to the batter is onion. When grated finely, it forms a paste that's added to the flour and egg mix. You can dip the fish in this mix and then fry them in hot oil.

Salmon, carp, cod, pike perch, and tilapia are all suitable candidates that can be found in most stores. Fresh fillets are your best bet - they're easier to fry, and they come with a reduced risk of being overcooked or falling apart. If frozen fish is your only option, it's crucial to slowly defrost it in the fridge, as quick thawing can compromise the taste and texture. Whichever type of fish you choose, it should be thoroughly dried, for instance, by placing it on paper towels before frying.

Ingredients:

• About 1.32lb of your favorite fish fillets,
• 2 onions,
• 1 egg,
• 3 tablespoons of corn flour,
• About 0.22lb of sour cream,
• Juice from half a lemon,
• Salt and pepper to taste,
• Oil for frying.

Instructions:

1. Drizzle the fish fillets with lemon juice and refrigerate for approximately 1 hour.
2. In the meantime, finely grate the onions.
3. Combine the grated onion with the egg, salt, pepper, sour cream, and flour (one tablespoon at a time - thoroughly stirring in between until you reach a pancake-batter-like consistency).
4. Next, dip the fish into the batter and place it directly into the heated oil.
5. Fry the fish until it turns golden brown on both sides.
6. Finally, transfer the fried fillets onto a paper towel-lined plate.