👩🍳 Instructions
Step 1: Prepare the Onion Rings
Soak the Onions
Place sliced onion rings in a bowl and pour over the buttermilk. Let soak for 30 minutes, or refrigerate overnight for deeper flavor.
Mix the Dry Coating
In a separate bowl, mix together:
1 cup flour
1 cup panko breadcrumbs
1 tsp paprika
½ tsp garlic powder
½ tsp onion powder
½ tsp baking powder
Salt & pepper to taste
Coat the Rings
Remove onions from the buttermilk. Dredge each ring in the dry mixture.
Optional for extra crunch: Dip back into the buttermilk, then coat again in the flour mixture.
Fry to Perfection
Heat oil in a deep fryer or heavy skillet to 350°F (175°C).
Fry onion rings in batches for 2–3 minutes per side, or until golden and crispy.
Drain on paper towels.
Step 2: Cook the Crispy Cod
Make the Breading
In a shallow dish, combine:
1 cup flour
1 cup panko breadcrumbs
½ cup cornmeal
1 tsp paprika
½ tsp garlic powder
½ tsp onion powder
¼ tsp salt
¼ tsp black pepper
Whisk the Eggs
Beat the eggs in a separate shallow bowl.
Bread the Cod
Pat the cod fillets dry.
Dredge each fillet in the flour mixture, dip in the egg, then coat again in the flour mixture for extra crunch.
Fry the Fish
Heat oil in a large skillet over medium-high heat.
Fry fillets for 4–5 minutes per side, or until golden and cooked through (internal temp: 145°F / 63°C).
Drain on paper towels.
Step 3: Plate & Serve
Arrange the crispy cod and onion rings on a large serving platter.
Serve with dipping sauces like:
Tartar sauce
Ketchup
Garlic aioli
Add lemon wedges or sprinkle with fresh herbs (like parsley) for a bright finishing touch.
💡 Pro Tips
Maintain the Heat: Keep oil at 350°F (175°C) for optimal crispiness. Too cool = soggy results.
Double Dip = Extra Crunch: Dip onion rings twice for extra texture.
Keep It Warm: Place cooked items in a 200°F (95°C) oven while you finish the rest.
