🐟 Crispy Cod & Golden Onion Rings Platter Recipe
🕒 Prep Time: 25–30 minutes
🕒 Cook Time: 20–25 minutes
🍽️ Serves: 4
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🔪 Ingredients:
For the Crispy Cod:
1 ½ lbs cod fillets, cut into 3–4 inch portions
1 cup all-purpose flour, divided
1 cup beer (cold, light beer works best)
OR sparkling water for a non-alcoholic version
1 large egg
1 tsp baking powder
1 tsp salt
½ tsp black pepper
½ tsp paprika
½ tsp garlic powder
Vegetable oil (for deep frying)
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For the Onion Rings:
2 large yellow onions, sliced into ½-inch rings, separated
1 cup buttermilk (or milk + 1 tsp vinegar)
1 cup all-purpose flour
1/2 cup cornstarch
½ tsp salt
½ tsp smoked paprika or cayenne (optional)
Oil for frying (use the same oil as cod, fry in batches)
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Optional for Serving:
Tartar sauce, lemon wedges, coleslaw, fries, or malt vinegar
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🍴 Instructions:
🔹 1. Prep the Fish:
Pat cod dry with paper towels.
Season with a bit of salt and pepper, then dredge lightly in ½ cup of flour. This helps the batter stick.
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🔹 2. Make the Batter:
In a bowl, whisk together:
½ cup flour
1 tsp baking powder
1 tsp salt, pepper, paprika, and garlic powder
Add egg and beer (or sparkling water) gradually, whisking until you get a smooth, thick pancake-like batter.
Refrigerate the batter for 10–15 mins while prepping onion rings.
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🔹 3. Prep the Onion Rings:
Soak onion rings in buttermilk for 10 minutes (optional but helps tenderness).
In a shallow bowl, mix:
1 cup flour
½ cup cornstarch
Salt and smoked paprika
Drain rings from buttermilk, dredge them in the flour mixture, and set aside on a wire rack.
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🔹 4. Heat the Oil:
Fill a deep fryer or heavy pot with 2–3 inches of vegetable oil.
Heat to 350°F (175°C). Use a thermometer for accuracy.
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🔹 5. Fry the Cod:
Dip floured cod pieces into the beer batter, coat completely.
Carefully lower into hot oil. Fry 3–4 pieces at a time, 4–6 minutes, flipping halfway, until golden and crispy.
Remove with tongs/slotted spoon. Drain on paper towels or wire rack.
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🔹 6. Fry the Onion Rings:
Shake off excess flour from dredged onion rings.
Fry in batches for 2–3 minutes until golden and crisp.
Remove and drain like the cod.
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🔹 7. Serve Immediately:
Arrange cod and onion rings on a platter. Serve with:
Tartar sauce
Lemon wedges
Fries, coleslaw, or green peas
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🍺 Suggested Pairings:
Cold lager or ale
Iced tea with lemon
Sparkling water with cucumber slices
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❓ FAQ: Crispy Cod & Onion Rings
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Q1: Can I use a different fish instead of cod?
A: Yes! Try haddock, pollock, or tilapia. Choose firm, white-fleshed fish that holds up to frying.
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Q2: What’s the best oil for frying?
A: Use vegetable, canola, or peanut oil — they have high smoke points and neutral flavor.
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Q3: Can I bake instead of fry?
A: Not for this exact batter. For a baked version:
Use panko coating instead of wet batter.
Bake at 425°F (220°C) for 20–25 minutes until crispy.
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Q4: Why is my batter falling off the fish?
A: Possible causes:
Fish wasn’t dry enough before dredging.
Skipped the pre-flour dredge.
Oil wasn’t hot enough — aim for 350°F–375°F.
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Q5: Can I make the batter ahead of time?
A: You can mix the dry ingredients ahead. Only add beer/sparkling water and egg right before frying to keep the batter light and bubbly.
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Q6: How do I keep the fish and rings crispy?
A: After frying:
Drain on a wire rack, not paper towels (to prevent sogginess).
Keep warm in a low oven (200°F/90°C) until ready to serve.
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Q7: Can I make this gluten-free?
A: Yes! Use:
Gluten-free all-purpose flour blend for dredging and batter
Gluten-free beer or sparkling water
Texture may vary slightly but still delicious.
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Q8: What dipping sauces go well with this?
A:
Tartar sauce
Garlic aioli
Spicy remoulade
Sweet chili mayo
Classic malt vinegar
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Q9: Can I air-fry the onion rings?
A: Yes — use a dry breading instead of wet batter (like panko + egg wash). Air fry at 375°F (190°C) for 10–12 minutes, flipping halfway.
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Would you like a pub-style printable menu card, side dish pairing ideas, or a budget-friendly variation of this dish?