1. The food composition of batter for frying in fat and (or) oil, comprising: (a) 27-57% by weight of flour, (b) 40-70% by weight of water and (c) 0,15-3,0 % by weight of a mixture of proteins and (or) peptides derived from animal muscle tissue, with the food composition of the batter contains not more than 0.030 mol / kg metallov.2 alkali ions. The food composition of the batter of claim 1, wherein the mixture of proteins and (or) peptides derived from animal muscle tissue obtained from fish, poultry or myasa.3. Food composition according to claim 1 or 2 batter, wherein the mixture of proteins and (or) peptide selected from: (i) a mixture of myofibrillar and (or) forming muscle proteins derived from animal tissue, and (or) (ii) a mixture of peptides obtained by enzymatic cleavage of a mixture of myofibrillar and (or) forming muscle proteins derived from zhivotnyh.4 tissue. The food composition of the batter according to claim 1 or 2, comprising from 0.25 to 2.0% by weight of a mixture of proteins and (or) peptidov.5. The food composition of the batter of claim 4, comprising from 0.5 to 1.0% by weight of a mixture of proteins and (or) peptidov.6. The food composition of the batter according to claim 1 or 2, containing not more than 0.025 mol / kg metallov.7 alkali ions. The food composition of the batter according to claim 6, comprising not more than 0.020 mol / kg metallov.8 alkali ions. The food composition of the batter according to claim 1 or 2, further comprising a chemical or biological sistemu.9 antibonding. The food composition of the batter of claim 8, wherein the chemical disintegrating system comprises at least one alkaline leavening agent and at least one acidic leavening agent which react with each other to form gaseous carbon gaza.10. Well, the food composition
