Description
Crispy Battered Cod Onion Rings deliver a golden, crunchy seafood twist that’ll make your next gathering totally memorable. Coating tender cod in a perfectly seasoned batter and deep-frying until beautifully crisp, these rings are guaranteed to vanish from your plate in seconds.
Ingredients
Scale
Main Ingredients:
- 1.5 lbs Cod fillets
- 2 large Yellow onions
Batter Ingredients:
- 2 cups All-purpose flour
- 1 cup Cornstarch
- 1 large Egg
- 1 cup Cold club soda
- 1 cup Cold milk
- 1 tsp Baking powder
- ½ tsp Baking soda
- 1 tsp Salt
Seasoning and Sauce Ingredients:
- ½ tsp Black pepper
- ¼ tsp Garlic powder
- ¼ tsp Onion powder
- ½ cup Mayonnaise
- 2 tablespoons Ketchup
- 1 tablespoon Sweet pickle relish
- 1 teaspoon Dijon mustard
- ½ teaspoon Paprika
- 1 Pinch cayenne pepper
- Vegetable oil, for frying
Instructions
- Dry cod pieces thoroughly with paper towels. Season each 2-inch piece with ¼ tsp salt and ⅛ tsp black pepper.
- Whisk 1 cup flour, ½ cup cornstarch, 1 tsp baking powder, ½ tsp baking soda, 1 tsp salt, ½ tsp black pepper, ¼ tsp garlic powder, and ¼ tsp onion powder in a large mixing bowl.
- In a separate bowl, combine 1 cup cold club soda and 1 lightly beaten egg. Whisk gently until blended.
- Pour wet ingredients into dry ingredients. Mix until just combined, keeping some small lumps in the batter.
- Dunk each cod piece completely in the batter. Allow excess to drip off before carefully placing into the oil.
- Slice 2 large yellow onions into ½-inch thick rings. Gently separate the rings with your fingers.
- Mix 1 cup flour, ½ cup cornstarch, 1 tsp baking powder, ½ tsp salt, and ¼ tsp black pepper in a wide bowl.
- Pour 1 cup cold milk into a separate shallow dish for dipping.
- Coat each onion ring first in flour mixture, then dip in milk, then return to flour mixture for complete coverage.
- Fill a heavy-bottomed pot with 3 inches of vegetable oil. Heat to 350F using a cooking thermometer.
- Drop battered cod pieces into hot oil in small batches. Fry 3-4 minutes per side until golden brown and internal temperature reaches 145F.
- Carefully place battered onion rings into oil. Fry 2-3 minutes per side until crispy and golden brown.
- Remove fried items with a slotted spoon. Place on a wire rack lined with paper towels to drain excess oil.
- Whisk ½ cup mayonnaise, 2 tbsp ketchup, 1 tbsp sweet pickle relish, 1 tsp Dijon mustard, ½ tsp paprika, and a pinch of cayenne in a small bowl.
- Taste sauce and adjust seasonings as needed. Refrigerate for 30 minutes to blend flavors.
- Serve cod and onion rings immediately while hot and crispy. Sprinkle with fresh parsley if desired.
- Place dipping sauce in a small serving bowl alongside the fried items.
Notes
- Pat the cod dry thoroughly before battering to ensure maximum crispiness and prevent soggy results.
- Use cold club soda or sparkling water in the batter to create lighter, airier texture that helps achieve extra crunch.
- Maintain consistent oil temperature around 350F to prevent greasy or undercooked seafood and ensure perfect golden-brown coating.
- For gluten-free adaptation, substitute regular flour with a gluten-free all-purpose flour blend and verify all other ingredients are certified gluten-free.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Cod
- Method: Frying
- Cuisine: British
Nutrition
- Serving Size: 4
- Calories: 431 kcal
- Sugar: 3 g
- Sodium: 1010 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.1 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 75 mg