Description
Crispy battered cod and golden onion rings, fried to perfection and served with a tangy dipping sauce. A classic comfort food combination!
Ingredients
Scale
- 1.5 lbs Cod fillets, skinless and boneless, cut into 2-inch pieces
- 1 cup All-purpose flour
- 1/2 cup Cornstarch
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1/4 tsp Garlic powder
- 1/4 tsp Onion powder
- 1 cup Cold club soda or sparkling water
- 1 large Egg, lightly beaten
- Vegetable oil, for frying
- 2 large Yellow onions, sliced into 1/2-inch thick rings
- 1 cup All-purpose flour
- 1/2 cup Cornstarch
- 1 tsp Baking powder
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- 1 cup Cold milk (or buttermilk for extra tang)
- Vegetable oil, for frying
- 1/2 cup Mayonnaise
- 2 tbsp Ketchup
- 1 tbsp Sweet pickle relish
- 1 tsp Dijon mustard
- 1/2 tsp Paprika
- Pinch of cayenne pepper (optional)
Instructions
- Prepare the Cod: Pat the cod pieces dry with paper towels. Season with salt and pepper.
- Combine Cod Dry Ingredients: In a large bowl, whisk together flour, cornstarch, baking powder, baking soda, salt, pepper, garlic powder, and onion powder.
- Prepare Cod Wet Ingredients: In a separate bowl, whisk together cold club soda (or sparkling water) and the lightly beaten egg.
- Combine Cod Wet and Dry Ingredients: Gradually pour the wet ingredients into the dry ingredients, whisking constantly until just combined. Be careful not to overmix! A few lumps are okay.
- Batter the Cod: Dip each piece of cod into the batter, making sure it’s fully coated. Let any excess batter drip off before placing it into the hot oil.
- Prepare the Onions: Slice the onions into 1/2-inch thick rings. Gently separate the rings.
- Combine Onion Rings Dry Ingredients: In a large bowl, whisk together the flour, cornstarch, baking powder, salt, and pepper.
- Prepare Onion Rings Wet Ingredients: In a separate bowl, pour in the cold milk (or buttermilk).
- Batter the Onion Rings: Dip each onion ring into the flour mixture, ensuring it’s fully coated. Then, dip it into the milk (or buttermilk), and finally, back into the flour mixture.
- Heat the Oil: Pour vegetable oil into a large, heavy-bottomed pot or deep fryer until it’s about 3 inches deep. Heat the oil over medium-high heat to 350°F (175°C). Use a thermometer to monitor the temperature.
- Fry the Cod: Carefully lower the battered cod pieces into the hot oil, working in batches to avoid overcrowding the pot. Fry for 3-4 minutes per side, or until golden brown and cooked through. The internal temperature of the cod should reach 145°F (63°C).
- Fry the Onion Rings: Carefully lower the battered onion rings into the hot oil, again working in batches. Fry for 2-3 minutes per side, or until golden brown and crispy.
- Drain the Excess Oil: As the cod and onion rings are cooked, remove them from the oil with a slotted spoon and place them on a wire rack lined with paper towels to drain the excess oil.
- Combine Dipping Sauce Ingredients: In a small bowl, whisk together the mayonnaise, ketchup, sweet pickle relish, Dijon mustard, paprika, and cayenne pepper (if using).
- Adjust Dipping Sauce to Taste: Taste and adjust the seasonings as needed.
- Chill Dipping Sauce (Optional): For best results, chill the dipping sauce in the refrigerator for at least 30 minutes to allow the flavors to meld.
- Serve Immediately: Serve the crispy battered cod and onion rings immediately while they’re still hot and crispy.
- Garnish (Optional): Garnish with a sprinkle of fresh parsley or a squeeze of lemon juice for added flavor and visual appeal.
- Serve with Dipping Sauce: Serve with the optional dipping sauce for dipping.
- Enjoy! Dig in and enjoy the delicious combination of crispy cod, sweet onion rings, and tangy dipping sauce!
Notes
- Patting the cod dry is crucial for crispy batter.
- Cornstarch is key for a light and crispy batter for both the cod and onion rings.
- Don’t overmix the batter. A few lumps are okay.
- Use cold club soda (or sparkling water) for a light and airy cod batter.
- Buttermilk adds a nice tang to the onion rings.
- Double-dipping the onion rings creates an extra-thick and crispy coating.
- Maintain the oil temperature at 350°F (175°C) for optimal frying.
- Don’t overcrowd the pot when frying.
- Drain excess oil on a wire rack lined with paper towels.
- Chilling the dipping sauce allows the flavors to meld.
- Prep Time: 30 minutes
- Cook Time: 20 minutes