Crispy cod & golden onion rings platter

Here’s a full recipe for a Crispy Cod & Golden Onion Rings Platter — pub-style, crunchy, satisfying, and perfect for a comfort-food dinner or weekend treat. This platter includes crispy fried cod, golden onion rings, and a few optional serving ideas to make it a complete meal.

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🐟 CRISPY COD INGREDIENTS

Serves 4

• 4 cod fillets (about 5–6 oz / 150–170 g each), fresh or thawed

• 1 cup (120g) all-purpose flour, plus extra for dusting

• 1 tsp baking powder

• ½ tsp salt

• ½ tsp black pepper

• ½ tsp paprika or cayenne (optional, for mild spice)

• ¾ cup (180 ml) cold sparkling water or beer

• Oil for frying (vegetable, canola, or peanut oil)

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🧅 ONION RING INGREDIENTS

• 1–2 large sweet onions, cut into ½-inch rings

• 1 cup (120g) all-purpose flour

• 1 cup (240 ml) buttermilk (or 1 cup milk + 1 tbsp vinegar)

• 1 tsp paprika

• Salt and pepper, to taste

• Oil for frying (can reuse the same as for cod)

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🌿 OPTIONAL SIDES / SAUCES

• Tartar sauce or garlic aioli

• Lemon wedges

• Coleslaw

• Fries or potato wedges

• Malt vinegar (classic British-style)

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🔪 HOW TO MAKE IT

STEP 1: PREP THE COD

1. Pat the cod fillets dry with paper towels.

2. Lightly season with salt and pepper on both sides.

3. In a bowl, mix:

   • 1 cup flour

   • 1 tsp baking powder

   • ½ tsp salt

   • Paprika or cayenne (if using)

4. Add cold sparkling water or beer gradually and whisk into a smooth batter. It should be like pancake batter – not too thin, not too thick.

5. Dust the cod in a little plain flour, then dip in the batter to coat completely.

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STEP 2: FRY THE COD

1. Heat oil in a deep fryer or large pot to 350°F (175°C).

2. Carefully lower battered cod fillets into the hot oil (in batches).

3. Fry for 4–6 minutes, flipping halfway, until golden brown and cooked through (internal temp should be 145°F / 63°C).

4. Remove and drain on paper towels or a wire rack. Keep warm in a 200°F (90°C) oven if needed.

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STEP 3: MAKE THE ONION RINGS

1. Soak onion rings in buttermilk for at least 15 minutes (or up to 1 hour).

2. In a bowl, mix 1 cup flour with paprika, salt, and pepper.

3. Drain onion rings slightly, then dredge in the seasoned flour until well coated.

4. Fry in hot oil (350°F / 175°C) for 2–3 minutes until crisp and golden.

5. Remove and drain on paper towels. Lightly salt while hot.

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STEP 4: ASSEMBLE THE PLATTER

• Arrange the crispy cod fillets and onion rings on a large platter.

• Garnish with lemon wedges and serve with tartar sauce or your favorite dip.

• Add a side of coleslaw, fries, or a light salad if desired.

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🔄 TIPS & VARIATIONS

• Cod substitute: Haddock, tilapia, or pollock work well too.

• Batter boost: A cold beer gives extra lift to the batter for crispier cod.

• Crispier onion rings: Double-dip in buttermilk and flour if you like them extra thick.

• Air fryer version: Not as golden, but you can air fry battered cod at 400°F (200°C) for 10–12 minutes, flipping halfway.

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Let me know if you want a baked version, a gluten-free alternative, or how to make it with frozen cod!