Description
This Crispy Cod & Onion Ring combo brings pub-style comfort home with golden, crunchy cod fillets and perfectly crisp onion rings, served with tartar or aioli for the ultimate indulgent dinner.
Ingredients
- For the crispy cod:
- 2–3 fresh or thawed cod fillets
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1 egg, beaten
- 1 cup panko breadcrumbs
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- Salt and pepper to taste
- Oil for frying or air-frying
- For the onion rings:
- 2 large sweet onions, sliced into 1/4-inch rings
- 1 cup buttermilk or milk
- 3/4 cup all-purpose flour
- 1/2 cup cornmeal or panko
- Salt and pepper to taste
- Oil for frying or baking
- Optional for serving:
- Lemon wedges
- Tartar sauce or garlic aioli
Instructions
- Pat cod fillets dry and season with salt, pepper, garlic powder, and paprika.
- Set up a breading station with flour in one bowl, beaten egg in another, and panko mixed with cornstarch in a third.
- Dip each cod fillet in flour, then egg, then panko mixture, pressing gently to coat.
- Heat oil in a skillet to 350°F (175°C) and fry cod for 4–5 minutes per side until golden and cooked through. Transfer to a paper towel-lined plate.
- Soak onion rings in buttermilk for 10–15 minutes.
- Dredge onion rings in seasoned flour or a flour-cornmeal mixture until fully coated.
- Fry onion rings in batches until golden and crisp, about 2–3 minutes per side. Drain on a wire rack.
- Serve cod and onion rings hot with lemon wedges and dipping sauce.
Notes
- Air fry at 400°F for a lighter version of cod and onion rings.
- Add Cajun seasoning for extra flavor and spice.
- Serve with slaw or pickles for freshness and crunch.
- Reheat leftovers in oven or air fryer to retain crispness.
- Use a wire rack instead of paper towels to keep fried food crispy.
Nutrition
- Serving Size: 1 portion
- Calories: 620
- Sugar: 5g
- Sodium: 720mg
- Fat: 32g
- Saturated Fat: 6g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 95mg
