Description
Crispy battered cod meets golden onion rings in this classic British pub favorite that promises a delightful crunch with each bite. Seafood enthusiasts will relish the perfectly fried fish and rings, creating a memorable meal packed with nostalgic flavor and irresistible texture.
Ingredients
Scale
Main Ingredients:
- 4 cod fillets (or any white fish like haddock or pollock)
- 1 large onion, sliced into rings
Batter Ingredients:
- 2 cups all-purpose flour (480 milliliters)
- 1 cup cornstarch (240 milliliters)
- 1 teaspoon baking powder
- 1 ¾ teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
Frying and Serving Ingredients:
- 2 cups vegetable oil (480 milliliters), for frying
- 1 ¾ cups cold club soda (420 milliliters) (or cold beer for beer-battered cod)
- Tartar sauce
- Lemon wedges
- Malt vinegar
- Ketchup or spicy mayo
Instructions
- Whisk flour, cornstarch, baking powder, salt, black pepper, paprika, and garlic powder in a mixing bowl to create a uniform dry ingredient base for the crispy coating.
- Gradually incorporate beer or club soda into the dry mixture, stirring continuously to eliminate any lumps and create a silky, smooth batter.
- Allow the batter to rest and settle for 10 minutes, which helps develop better texture and adhesion.
- Slice onions into thick, substantial rings, carefully separating each ring to ensure even coating and cooking.
- Prepare a three-stage coating process for onion rings: first dredge in flour, then dip in buttermilk, and finally coat with seasoned flour mixture.
- For an extra crispy exterior, press onion rings into panko breadcrumbs, ensuring complete coverage.
- Heat oil in a deep pan or fryer to precisely 350°F, which is crucial for achieving golden, non-greasy results.
- Fry onion rings in small batches, cooking for 2-3 minutes until they transform into a rich, amber-colored crisp.
- Transfer fried onion rings to paper towels to drain excess oil, then keep warm while preparing the fish.
- Gently coat cod fillets in a light flour dusting before fully submerging in the prepared batter.
- Carefully lower battered cod into hot oil, frying each side for 4-5 minutes until the exterior becomes a beautiful golden-brown and crisp.
- Drain fried cod on paper towels to remove additional oil and maintain crunchiness.
- Artfully arrange crispy cod and onion rings on a serving platter, garnishing with fresh lemon wedges and chopped parsley.
- Serve immediately with tartar sauce, ketchup, or preferred dipping sauces for a complete culinary experience.
Notes
- Choose a beer with a light, crisp flavor to enhance the batter’s texture and prevent heaviness.
- Ensure oil temperature stays consistent at 350°F for perfectly crispy exterior without greasy results.
- Pat cod and onion rings completely dry before battering to achieve maximum crunchiness and prevent splattering.
- For gluten-free version, substitute all-purpose flour with rice flour or gluten-free blend and use gluten-free beer or sparkling water.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Frying
- Cuisine: British
Nutrition
- Serving Size: 4
- Calories: 45
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 2 g
- Saturated Fat: 0 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg