Ingredients:
For the Crispy Battered Cod:
4 cod fillets (about 6 oz each)
1 cup all-purpose flour (for dredging)
1 cup all-purpose flour (for the batter)
1 tsp baking powder
1/2 tsp salt
1/2 tsp pepper
1 cup cold sparkling water (or cold beer for a richer flavor)
1/4 tsp paprika (optional, for extra flavor)
Vegetable oil, for frying (about 4 cups)
Lemon wedges (for serving)
For the Crispy Onion Rings:
2 large onions, thinly sliced into rings
1 cup all-purpose flour (for dredging)
1 cup breadcrumbs (preferably panko for extra crispiness)
1/2 cup buttermilk (or regular milk)
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder (optional)
Vegetable oil, for frying
Instructions:
1. Prepare the onion rings:
In one shallow bowl, add the flour for dredging. In another shallow bowl, pour in the buttermilk. In a third shallow bowl, place the breadcrumbs.
Season the flour with salt, pepper, and garlic powder (if using). Dredge the onion rings first in the flour, then dip them in the buttermilk, and finally coat them in the breadcrumbs.
Place the breaded onion rings on a baking sheet or tray until ready to fry.
2. Fry the onion rings:
Heat about 3 inches of vegetable oil in a deep frying pan or Dutch oven to 375°F (190°C).
Fry the onion rings in batches, making sure not to overcrowd the pan. Fry for 2-3 minutes, or until golden brown and crispy.
Remove the onion rings from the oil using a slotted spoon and drain on a paper towel-lined plate. Sprinkle with a pinch of salt while they’re still hot.
3. Prepare the battered cod:
While the onion rings are frying, make the batter for the cod. In a large bowl, whisk together the 1 cup of flour, baking powder, salt, pepper, and paprika.
Gradually whisk in the cold sparkling water (or beer) until the batter is smooth. It should be thick enough to coat the back of a spoon.
Pat the cod fillets dry with paper towels and dredge them in flour, then dip them into the batter, ensuring they are fully coated.
4. Fry the battered cod:
In the same oil used for the onion rings, carefully lower the battered cod fillets into the hot oil (make sure the oil is still at 375°F).
Fry the cod for 4-5 minutes, or until the batter is golden brown and crispy, and the fish is cooked through. The fish should easily flake when tested with a fork.
Remove the cod from the oil and place it on a paper towel-lined plate to drain.
5. Assemble the platter:
Serve the crispy battered cod alongside the golden onion rings on a large platter. Garnish with lemon wedges for a fresh squeeze of citrus over the fish. You can also serve with a dipping sauce like tartar sauce, ketchup, or aioli on the side.
