Description
A classic fish and chips platter with a twist—featuring golden crispy battered cod and perfectly fried onion rings. Serve with tartar sauce and lemon wedges for a restaurant-quality meal at home.
Ingredients
Scale
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 sparkling water or beer
- 1 egg, lightly beaten
- Vegetable oil (for frying)
- For the Onion Rings:
- 2 large sweet onions, sliced into 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 (optional)
- Salt to taste
- For Serving:
- Tartar sauce
- Lemon wedges
- Fresh parsley (for garnish)
Instructions
1. Prepare the Crust:
- 1. Prepare the Cod Batter: In a large bowl, whisk together flour, baking powder, salt, and pepper. Add beaten egg and cold sparkling water (or beer), stirring until smooth. Let rest for 15 minutes.
- 2. Soak Onion Rings: Place sliced onion rings in buttermilk and let soak for 10 minutes while preparing the batter.
- 3. Heat Oil: Fill a deep fryer or heavy pot with 2-3 inches of vegetable oil. Heat to 375°F (190°C).
- 4. Coat Onion Rings: In a separate bowl, mix flour, cornstarch, paprika, garlic powder, cayenne, and salt. Dredge buttermilk-soaked onion rings in the flour mixture, shaking off excess.
- 5. Fry Onion Rings: Working in batches, fry onion rings for 2-3 minutes until golden brown. Drain on paper towels.
- 6. Batter & Fry Cod: Dip cod fillets into the prepared batter, letting excess drip off. Fry for 4-5 minutes until crispy and cooked through. Drain on paper towels.
- 7. Serve: Arrange cod and onion rings on a platter. Garnish with parsley and serve with tartar sauce and lemon wedges.
Notes
For extra crispiness, double-fry the onion rings. Keep fried items warm in a 200°F (95°C) oven while finishing batches. Substitute gluten-free flour if needed.