Hi ... probably joined this group a bit late for this reply, but here is a
good coating batter recipe I use.

Coat Fish, Chicken, Luncheon meat....anything really onion rings mushrooms.

4ozs Self Raising Flour....don't know if you can get this your way.
1/2teaspoon salt
5-6ozs of water about 150ml plus a small tablespoon full

if you can't get self raising use plain and a teaspoon of baking
powder.....although I've not tried this it should work out ok.

Sift the flour and salt into the bowl, now gradually add the water and and
whisk until all is added and the batter is smooth with no lumps.

Then just dip and deep fry. Anything...no mess no fuss....and best of
all....no nonsense.... the key to success is having the fat up to the right
temp once the batter is cooked a few minutes do not keep hot in an oven, or
it will go soggy, and there is nothing worse than soggy batter...lol Alot
do their fish in it, then soak it in vinegar, again this makes the batter
go a bit soggy...not as much as keeping it warm does though..

Try adding ground garlic salt instead of ordinary cooking salt for a bit of
flavour..

Guess you've done the recipe by now anyway..

cheers....Cher