Crispy Golden Cod and Crunchy Onion Rings Feast 🐟🧅
Transform your kitchen into a seaside eatery with this irresistible Crispy Golden Cod and Crunchy Onion Rings Feast! This platter combines tender, flaky cod enveloped in a light, airy batter with perfectly seasoned, golden onion rings for a satisfying crunch. Ideal for family dinners, game nights, or any occasion that calls for comfort food with a touch of indulgence, this dish is sure to impress. Paired with zesty dipping sauces like creamy tartar or classic ketchup, this homemade feast brings the flavors of a fish-and-chip shop right to your table. Let’s dive into the art of frying up this delightful meal!
Ingredients
For the Crispy Golden Cod:
- 4 cod fillets (6 ounces each), skinless and boneless, patted dry (fresh or thawed frozen cod works beautifully)
- 1 cup all-purpose flour, plus extra for dredging
- 1/2 cup cornstarch (for extra crispiness)
- 1 tsp baking powder (to create a light, puffy batter)
- 1/2 tsp sea salt (or to taste)
- 1/4 tsp freshly ground black pepper
- 1 cup ice-cold sparkling water or club soda (the fizz adds airiness to the batter)
- 1 large egg, lightly whisked
- Vegetable oil (such as canola or peanut oil), for deep frying
For the Crunchy Onion Rings:
- 2 large sweet onions (Vidalia or yellow onions recommended), peeled and sliced into 1/2-inch rings
- 1 cup buttermilk (to tenderize and help the coating stick)
- 1 cup all-purpose flour
- 1/2 cup fine cornmeal (for a delightful crunch)
- 1 tsp smoked paprika (for a subtle, smoky flavor)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp kosher salt, plus more for sprinkling
- 1/4 tsp freshly ground black pepper
- Vegetable oil, for frying
For Serving (Optional):
- Tartar sauce, homemade or store-bought
- Ketchup or spicy aioli
- Lemon wedges, for a bright, zesty squeeze
- Fresh parsley, chopped, for garnish
Equipment Needed
- Large mixing bowls
- Whisk
- Tongs or a slotted spoon
- Deep fryer or large, heavy-bottomed pot
- Thermometer for monitoring oil temperature
- Wire rack or paper towel-lined plate for draining
- Baking sheet (optional, for keeping food warm)
Instructions
Step 1: Soak the Onion Rings
Begin by preparing the onion rings, as they benefit from a little soaking time. Separate the sliced onions into individual rings and place them in a shallow dish. Pour the buttermilk over the rings, ensuring they’re fully submerged. Let them soak for at least 30 minutes (or up to an hour in the refrigerator). This step tenderizes the onions and helps the coating adhere, resulting in a perfectly crisp bite.
Pro Tip: No buttermilk? Make your own by mixing 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5 minutes before using.
Step 2: Craft the Cod Batter
While the onions soak, prepare the batter for the cod. In a large mixing bowl, combine 1 cup of all-purpose flour, 1/2 cup cornstarch, 1 teaspoon baking powder, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper. Whisk these dry ingredients together to ensure even distribution.
In a separate small bowl, lightly whisk the egg. Gradually pour the ice-cold sparkling water (or club soda) into the dry mixture, followed by the egg. Stir gently with a whisk or fork until just combined. The batter should be slightly thick but pourable, with a few small lumps for texture. Avoid overmixing, as this can deflate the batter and reduce its crispiness.
Pro Tip: Keep the sparkling water in the fridge until the last moment to ensure it’s as cold as possible. Cold batter creates a lighter, crispier coating when it hits the hot oil.
Step 3: Preheat the Oil
Fill a deep fryer or a large, heavy-bottomed pot with 2–3 inches of vegetable oil. Heat the oil over medium-high heat until it reaches 350°F (175°C), using a thermometer to monitor the temperature. Maintaining a consistent temperature is key to achieving golden, non-greasy results.
Safety Note: Never leave hot oil unattended, and keep a lid nearby to cover the pot in case of a flare-up.
Step 4: Batter and Fry the Cod
Pat the cod fillets dry with paper towels to remove excess moisture, which helps the batter stick. Spread a thin layer of extra flour on a plate and lightly dredge each fillet, shaking off any excess. This light coating creates a surface for the batter to cling to.
Dip each floured fillet into the prepared batter, allowing any excess to drip back into the bowl. Carefully lower the battered cod into the hot oil, working in batches to avoid overcrowding the pot. Fry for 4–5 minutes per side, or until the batter is golden brown and the fish is cooked through (the internal temperature should reach 145°F). Use tongs or a slotted spoon to transfer the fillets to a wire rack or paper towel-lined plate to drain. Sprinkle lightly with salt while still hot.
Pro Tip: To keep the fried cod warm while preparing the onion rings, place the fillets on a baking sheet in a 200°F oven.
Step 5: Coat and Fry the Onion Rings
In a medium bowl, combine 1 cup all-purpose flour, 1/2 cup cornmeal, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Whisk to blend the seasonings evenly.
Remove the onion rings from the buttermilk, letting excess liquid drip off. Dredge each ring in the seasoned flour mixture, pressing gently to ensure an even coating. For extra crunch, you can double-dip by returning the rings to the buttermilk and coating them again in the flour mixture.
Fry the onion rings in batches in the 350°F (175°C) oil for 2–3 minutes per side, or until they’re golden and crispy. Transfer to a wire rack or paper towel-lined plate to drain, and sprinkle with a pinch of salt immediately.
Step 6: Plate and Serve
Arrange the crispy cod fillets and onion rings on a large platter for a family-style presentation. Garnish with a sprinkle of fresh parsley and serve with lemon wedges for a burst of brightness. Offer a variety of dipping sauces, such as tangy tartar sauce, classic ketchup, or a spicy aioli for an extra kick. Pair this feast with coleslaw, fries, or a fresh green salad for a complete meal.
Serving Suggestion: For a fun, casual vibe, serve the platter on butcher paper with wooden forks for a fish-and-chip shop experience at home.
Cooking Tips for Success
- Choose Fresh Cod: Look for firm, white cod fillets with a mild, fresh scent. If using frozen, thaw in the refrigerator overnight for best results.
- Monitor Oil Temperature: If the oil is too cool, the batter will absorb grease; if it’s too hot, the exterior may burn before the fish cooks through. A thermometer is your best friend!
- Work in Batches: Overcrowding the pot lowers the oil temperature, leading to soggy results. Fry 1–2 fillets or a handful of onion rings at a time.
- Make Ahead: You can slice the onions and prepare the dry ingredients for both the batter and coating in advance to streamline cooking.
Why You’ll Love This Recipe
This Crispy Golden Cod and Crunchy Onion Rings Feast is a celebration of texture and flavor. The cod’s delicate, flaky interior contrasts beautifully with its shatteringly crisp batter, while the onion rings deliver a sweet, savory crunch in every bite. Whether you’re hosting a crowd or treating yourself to a cozy night in, this dish is a guaranteed crowd-pleaser. Plus, it’s customizable—swap cod for haddock or pollock, or spice up the onion ring coating with cayenne for a fiery twist.
Nutritional Information (Approximate, Per Serving)
- Calories: 600–700 (varies based on portion size and oil absorption)
- Protein: 30g
- Fat: 35g
- Carbohydrates: 50g
Note: Nutritional values are estimates and depend on specific ingredients and frying conditions.
Share Your Creation!
We’d love to see how your Crispy Golden Cod and Crunchy Onion Rings Feast turns out! Share your photos and tips on social media and tag us for a chance to be featured. Happy frying, and enjoy this deliciously indulgent meal!
