NZ 601953 The disclosure relates to a method of preparing an edible batter composition comprising: (a) 27 to 57 weight percent flour； (b) 40 to 70 weight percent water； and (c) 0.15 to 3.0 weight percent of a protein and/or peptide mixture derived from animal muscular tissue obtained from fish, poultry or meat, wherein the protein and/or peptide mixture is selected from (i) a protein mixture of myofibrillar and sarcoplasmic proteins derived from animal tissue； and/or (ii) a peptide mixture prepared by enzymatic degradation of a protein mixture of myofibrillar and sarcoplasmic proteins derived from animal tissue, wherein the method comprising the steps of: (1) dissolving the protein and/or peptide mixture in water to form a protein and/or peptide solution； and (2) combining the protein and/or peptide solution from step (1) with remaining components of the edible batter composition to form a slurry； wherein the prepared edible batter composition comprises less than or equal to 0.030 mol/kg of alkali metal ions.
