Crispy Battered Cod and Onion Rings Platter: The Ultimate Seafood Feast
This crispy battered cod and onion rings platter brings together golden, crunchy seafood with sweet onion rings for a restaurant-quality meal at home. Perfect for fish fry nights or casual gatherings, this platter delivers satisfying textures and flavors that will impress any seafood lover.
Why You’ll Love This Crispy Battered Cod and Onion Rings Combo
Combining two classic favorites creates the ultimate seafood platter. The light, airy batter crisps up beautifully on both the flaky cod fillets and sweet onion rings, while the double-fry technique ensures maximum crunch. Serve with tartar sauce, lemon wedges, and your favorite sides for a complete meal.
Ingredients for Crispy Battered Cod and Onion Rings
For the Batter:
- 1 ½ cups all-purpose flour
- ½ cup cornstarch
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 ½ cups ice-cold beer or sparkling water
For the Cod and Onion Rings:
- 4 cod fillets (about 6 oz each)
- 2 large sweet onions, sliced into ½-inch rings
- Vegetable oil for frying
- Salt to taste
- Lemon wedges for serving
How to Make Crispy Battered Cod and Onion Rings
Step 1: Prepare the Batter
In a large bowl, whisk together flour, cornstarch, baking powder, salt, garlic powder, and paprika. Gradually whisk in the cold beer or sparkling water until smooth. The batter should coat the back of a spoon but still be slightly runny.
Step 2: Heat the Oil
Fill a heavy-bottomed pot or Dutch oven with 3 inches of vegetable oil. Heat to 350°F (175°C) using a deep-fry thermometer. Maintain this temperature throughout cooking.
Step 3: Fry the Onion Rings
Dip onion rings in batter, letting excess drip off. Fry in batches for 2-3 minutes until light golden. Drain on paper towels. Increase oil temperature to 375°F (190°C).
Step 4: Fry the Cod
Pat cod fillets dry, then dip in batter. Carefully lower into hot oil. Fry for 4-5 minutes until golden brown and crispy. Drain on a wire rack.
Step 5: Double Fry for Extra Crispiness
Return onion rings to hot oil for 1 minute for extra crispness. Do the same with cod if desired. Season immediately with salt.
Serving Suggestions for Your Seafood Platter
Arrange the crispy battered cod and onion rings on a large platter with lemon wedges. Serve with:
- Homemade tartar sauce
- Malt vinegar
- Coleslaw
- French fries or roasted potatoes
- Fresh green salad
Tips for Perfect Crispy Battered Seafood
- Keep batter cold for maximum crispiness
- Don’t overcrowd the frying pot
- Use a thermometer to maintain proper oil temperature
- Pat fish and onions dry before battering
- Serve immediately for best texture
Frequently Asked Questions
Can I make this gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend and use gluten-free beer or sparkling water.
What’s the best oil for frying?
Vegetable, canola, or peanut oil work best for their high smoke points and neutral flavors.
Can I bake instead of fry?
While baking won’t achieve the same crispiness, you can bake at 425°F (220°C) on a wire rack for 15-20 minutes, flipping halfway.
Storage and Reheating Instructions
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a 375°F (190°C) oven for 5-7 minutes to restore crispiness. Avoid microwaving as it will make the batter soggy.
This crispy battered cod and onion rings platter brings the fish and chips experience home with minimal effort. The contrast between the flaky cod and sweet onion rings makes every bite exciting, while the golden batter delivers that satisfying crunch we all crave in fried seafood.
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CRISPY BATTERED COD AND ONION RINGS PLATTER
Description
A classic British-style fish and chips platter with perfectly crispy battered cod and golden onion rings. Served with tartar sauce and lemon wedges for a delicious seafood feast.
Ingredients
For the Crust:
- For the Cod:
- 4 cod fillets (about 6 oz each)
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup cold beer (or sparkling water)
- Vegetable oil (for frying)
- For the Onion Rings:
- 2 large sweet onions, sliced into 1/2-inch rings
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp cayenne pepper
- For Serving:
- Lemon wedges
- Tartar sauce
- Malt vinegar
- French fries (optional)
Instructions
1. Prepare the Crust:
- 1. Prepare the onion rings: Soak onion slices in buttermilk for 30 minutes. In a bowl, mix flour, cornstarch, paprika, garlic powder, and cayenne.
- 2. Make the batter: Whisk together flour, baking powder, salt, and pepper. Gradually add beer until smooth. Let rest 15 minutes.
- 3. Heat oil to 375°F (190°C) in a deep fryer or heavy pot.
- 4. Coat onion rings: Drain buttermilk, dredge onions in flour mixture, then dip in batter. Fry in batches for 2-3 minutes until golden. Drain on paper towels.
- 5. Cook the cod: Pat fish dry, dip in batter, and fry for 4-5 minutes until crispy and cooked through. Drain on a rack.
- 6. Serve immediately with onion rings, lemon wedges, tartar sauce, and malt vinegar.
Notes
For extra crispiness, double-fry the onion rings. Keep cooked items warm in a 200°F oven while finishing batches. Use a thermometer for consistent oil temperature.
