Recipe: Crispy Battered Cod & Onion Rings Platter

Ingredients

For the Crispy Battered Cod

• 4 cod fillets (6 oz each), skinless and boneless

• 1 cup all-purpose flour

• 1/2 cup cornstarch

• 1 tsp baking powder

• 1/2 tsp salt

• 1/4 tsp black pepper

• 1 cup cold sparkling water (or cold club soda)

• 1 egg, lightly beaten

• Vegetable oil, for frying

For the Onion Rings

• 2 large white or yellow onions, sliced into rings

• 1 cup buttermilk

• 1 cup all-purpose flour

• 1/2 cup cornmeal

• 1 tsp paprika

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• Salt and pepper to taste

Step-by-Step Instructions

1. Prep the Onion Rings

Soak the sliced onion rings in buttermilk for at least 30 minutes. The acidity in the buttermilk helps tenderize the onions while providing a clean, tangy base that allows the dry dredging mixture to adhere perfectly.

2. Whisk the Fish Batter

In a large bowl, whisk together the flour, cornstarch, baking powder, salt, and pepper. Gently pour in the cold sparkling water and the beaten egg. Mix until just combined.

Chef's Tip: Do not overmix the batter! A few small lumps are perfectly fine. Overmixing activates the gluten, which will make your fish coating dense instead of crispy.

3. Coat and Fry the Cod

1. Heat your vegetable oil in a large skillet or deep fryer to 350°F (175°C).

2. Pat your cod fillets dry with a paper towel. Dredge each fillet lightly in plain flour, then dip it completely into the fish batter, allowing any excess to drip off.

3. Carefully lower the fillets into the hot oil. Fry in batches for 4–5 minutes per side until the exterior is golden brown and the fish flakes easily. Remove and drain on paper towels or a wire cooling rack.

4. Dredge and Fry the Onion Rings

1. In a separate bowl, combine the flour, cornmeal, paprika, garlic powder, onion powder, salt, and pepper. The addition of cornmeal ensures the onion rings stay crunchy long after frying.

2. Remove the onion rings from the buttermilk, shake off the excess, and coat them thoroughly in the seasoned flour mixture.

3. Fry the onion rings in batches at 350°F (175°C) for 2–3 minutes per side. Once golden and crisp, remove and drain.

5. Assemble and Serve

Arrange the hot, crispy battered cod fillets and golden onion rings on a large platter. Serve immediately alongside lemon wedges, homemade tartar sauce, malt vinegar, or ketchup.

Pro-Tips for Frying Success

• Maintain Oil Temperature: Use a digital kitchen thermometer. If the oil drops below 350°F, the food will absorb too much oil and become greasy. If it gets too hot, the outside will burn before the inside cooks through.

• Don't Crowd the Pan: Frying too many pieces at once lowers the oil temperature drastically. Fry in small batches for the best results.

• Keep it Warm: If you are making a large batch, place the fried fish and onion rings on a wire rack set inside a baking sheet, and keep them warm in a 200°F (95°C) oven while you finish cooking the rest.