Description
A classic fish and chips platter with perfectly crispy beer-battered cod and golden onion rings. Served with tartar sauce and lemon wedges for a satisfying meal.
Ingredients
Scale
For the Crust:
- For the Cod:
- 4 cod fillets (6–8 oz each)
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 1 cup cold beer (lager or pilsner)
- 1 egg
- Vegetable oil (for frying)
- For the Onion Rings:
- 2 large yellow onions (sliced into 1/2-inch rings)
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 cup buttermilk
- Salt to taste
- For Serving:
- Tartar sauce
- Lemon wedges
- Fresh parsley (chopped)
Instructions
1. Prepare the Crust:
- 1. Prep the Cod: Pat cod fillets dry with paper towels. Season lightly with salt and set aside.
- 2. Make the Batter: In a bowl, whisk together flour, baking powder, salt, pepper, and paprika. Add beer and egg, mixing until smooth (small lumps are okay). Chill for 15 minutes.
- 3. Fry the Onion Rings: Heat oil to 375°F (190°C) in a deep fryer or heavy pot. Soak onion rings in buttermilk for 10 minutes. Mix flour, cornstarch, garlic powder, and paprika. Dredge rings in flour mixture, shaking off excess. Fry in batches for 2-3 minutes until golden. Drain on paper towels.
- 4. Fry the Cod: Dip each fillet into the chilled batter, letting excess drip off. Carefully lower into hot oil (350°F/175°C). Fry for 4-5 minutes until golden brown and crispy. Drain on a rack.
- 5. Serve: Arrange cod and onion rings on a platter. Garnish with parsley and serve immediately with tartar sauce and lemon wedges.
Notes
For extra crispiness, double-dip onion rings in buttermilk and flour mixture. Maintain oil temperature—if too low, food will be greasy; if too high, it’ll burn. Use a thermometer for best results.