Overview: What Makes This Platter Tremendous
This platter combines two classic favorites:
Crispy battered or breaded cod: flaky, moist inside; golden, crunchy outside
Golden onion rings: sweet onions with a crunchy coating that complements the fish
To make it awesome, you need:
Good fish (fresh, thick enough, well dried)
Batter/coatings that crisp well and hold up in hot oil
Onions that cook through but still have sweet flavor and texture
Oil at correct temperature and frying in batches to avoid soggy or greasy results
Good timing so everything comes out hot, crisp, and ready together
Ingredients
Here are the ingredients you’ll need. I’ll include core (must‑have) and optional extras (for flair or variation).
Core Ingredients
For Crispy Cod:
Cod fillets (boneless, skin removed, or with skin depending on preference) — enough for 4 portions (≈ 1 to 1.5 lb / 450‑700 g depending on appetite)
All‑purpose flour — for dredging or part of the batter
Cornstarch — for crispness (optional but helps)
Baking powder (if making a light batter)
Flavoring spices: paprika, garlic powder, onion powder
Salt & pepper
Cold liquid for batter: beer or sparkling water (for beer batter version) or just water/milk (for simpler version)
Vegetable oil (or other high‑smoke‑point oil) for frying
For Onion Rings:
2 large onions (sweet or yellow), sliced into rings (think ¼‑inch / ½‑inch thickness depending on how thick/crispy you like them)
Flour (all‑purpose)
Cornstarch (optional but helps crispness)
Baking powder (for lightness)
Spices: paprika, garlic powder, onion powder, salt, pepper
Liquid: buttermilk (or milk + lemon/vinegar as substitute) or cold batter used also for fish (if you want to share batter)
Optional / Garnishing / Serving Ingredients
Lemon wedges (fresh) — brightness
Fresh parsley or herbs for garnish
Dipping sauces: tartar sauce, aioli, ketchup, spicy mayo, etc.
Spices for extra kick: cayenne, smoked paprika, chili flakes
Side elements (optional): fries, coleslaw, mushy peas, salad
For keeping warm: wire rack & low oven
Equipment You Will Need
Deep fryer or large, deep heavy‑bottomed pot / saucepan for frying
Thermometer for oil (to keep temp steady around 175‑190 °C / ~350‑375 °F)
Several mixing bowls for batter, dredging, coating
Slotted spoon or frying basket for removing food
Paper towels or wire rack for draining excess oil
Large platter for serving
Knife & cutting board
Preparation & Timing Plan
Because you have two items (fish & onion rings) to fry, timing & prep are crucial. Here’s a suggested workflow:
Time Stage What You’ll Do
0‑10 mins Gather all ingredients. Slice onions. Dry fish fillets. Measure out flours, spices, etc. Prepare batter(s).
10‑20 mins Soak onion rings (if using buttermilk or milk soak). Preheat oil. Set up frying station (bowls for batter, dredge, draining).
20‑35 mins Fry onion rings (if doing batch that can be held warm), fry cod, manage batch sizes so fish & rings finish around same time.
35‑45 mins Drain, season, garnish, prepare platters. Serve immediately.
You may want to fry onion rings first or fish first depending which you want at absolute peak crispness. Many recommend frying fish last, so rings can be kept warm without overcooking.
Recipe Step‑by‑Step
Here’s a detailed method.
Step 1: Prep the Onions & Fish
Slice Onions: Peel 2 large onions; slice into rings of your preferred thickness. Separate rings, discard small inner ones if desired.
Soak Onions: Place onion rings in buttermilk (or milk + a dash of vinegar) for 15‑30 minutes (or longer). This helps tenderize and lets coating adhere better.
Dry the Fish: Pat cod fillets completely dry with paper towels. Season lightly with salt & pepper. Dredge fish in a light layer of flour before batter if using beer or sparkling water batter—it helps batter adhere.
Prepare Dredging / Batter Stations:
Bowl / plate with flour + spices + optional cornstarch
Bowl with wet batter (if using) or buttermilk / milk mixture
If using double‑coating, a second dredge or crumb station
Step 2: Batter / Coating Mix
Make Batter for Cod:
In a bowl whisk together flour, cornstarch, baking powder, paprika, garlic powder, onion powder, salt, and pepper.
Add cold liquid (beer or sparkling water, or water/milk) gradually, whisking until you get a smooth batter (thick enough to coat fish but not super heavy). If you want extra lightness, chill batter in refrigerator for a few minutes.
Coating for Onion Rings:
For onion rings, the coating can be similar (flour + spices + maybe flour/cornstarch). Some recipes use breadcrumbs (or panko) or even double coat (flour → wet → flour again) for more crunch.
Also, baking powder helps the coating puff slightly.
Step 3: Frying
Heat Oil: Use a deep fryer or a pot with enough oil so rings and fish can float without touching bottom. Heat oil to ~175‑190 °C (≈ 350‑375 °F). Use thermometer.
Fry Onion Rings (optional order):
Take onion rings from soak, pat to slightly drain excess liquid.
Dredge in flour/spice mix (if double coat, go through batter / wet → coating again).
Fry in batches for 2‑3 minutes per side (or until golden and crispy). Don’t overcrowd. Drain on wire rack or paper towels. You can keep warm in low oven (≈ 90‑100 °C) while finishing fish.
Fry Cod:
Dip each fillet into batter (if using), allow excess to drip off.
Carefully place into hot oil. Fry about 4‑5 minutes per side (depending on thickness), until crust is golden brown and fish inside is cooked and flaky (~ internal temp ~63 °C / 145 °F).
Remove carefully; drain on paper towels / wire rack.
Step 4: Keeping Everything Hot & Crisp
Draining & Seasoning: Right after frying, season with a little salt (coarse salt works well).
Holding Warm: Use a wire rack set over a baking sheet in a low oven (~90‑100 °C) to keep the fish & onion rings warm without making them soggy.
Serve Promptly: Best when fresh. If waiting, the coating may soften.
Serving & Presentation
Arrange fish fillets and onion rings attractively on a large platter. Alternate items so it looks abundant.
Garnish with fresh lemon wedges, chopped parsley or herbs for color.
Offer dipping sauces alongside: tartar sauce, lemon aioli, ketchup, spicy mayonnaise, or even malt vinegar.
Optional sides: coleslaw, fries, mushy peas, green salad.
Variations & Adaptations
Here are many ways to tweak or adapt the recipe depending on what you want.
Variation What to Change
Beer Batter vs Dry‑Coat Breadcrumb Use beer batter (beer + flour + powder) for lighter, bubble‑crust style. Or use panko or breadcrumbs / double‑dredging for more crunch.
Spicy Flavor Add cayenne pepper or chili powder to batter; use paprika smoked for smoky flavor; serve with hot sauce.
Gluten‑Free Use gluten‑free flour blend + rice flour or cornstarch; gluten‑free breadcrumbs; ensure batter thickener is GF.
Healthier / Less Oily Bake instead of fry: spray lightly with oil; use wire rack in oven; or use air fryer. For onion rings, bake or air fry.
Different Fish If cod is not available or is expensive, use haddock, pollock, tilapia, or other firm white fish. Many recipes do exactly that.
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Extra Crunch Use panko for coating or crumbs; double coat onion rings; ensure batter is cold, oil hot.
Flavor Enhancers Add herbs into flour (thyme, parsley); zest of lemon; garlic powder; smoked paprika; finishing sprinkle of flaky sea salt.
Troubleshooting Common Problems
Problem Cause Solution
The crust from batter is soggy Oil temperature too low; overcrowding; wet fish/onions; batter too thin Ensure oil reaches ~350‑375 °F; fry in batches; dry fish & onions well; batter should cling but not be runny.
Coating falls off fish or onions Batter not adhering; moisture; fish not floured first; onion rings too wet or cold Pat dry; lightly flour before batter; soak onion rings well; ensure batter / dredge conditions are right.
Inside of fish undercooked Fish too thick; cooking temp too high on outside; not enough time Use correct thickness; after frying outside, finish slightly in oven if needed; check internal temperature (~145 °F / 63 °C).
Onion rings raw in center or bitter Onion rings too thick; oil too hot; not soaked; coating too thick or burnt outside Use moderate thickness; soak; moderate temp; don’t burn coating (reduce heat or cover).
Oil causes burnt coating or dark color too fast Over‑high heat; sugar content in batter/spice; oil degraded Use thermometer; maintain oil temp; avoid too much sugar; refresh oil if too dark/fishy smell.
Full Example Recipe (Quantities, Metric Friendly)
Here is a combined, polished recipe you can follow. Quantities here approximate; adjust to your needs.
Tremendous Crispy Cod & Golden Onion Rings Platter
Yield: 4 generous servings
Preparation: ~ 30 minutes (plus soaking time for onions, if used)
Cooking/Frying: ~ 25 minutes
Ingredients
~ 700 g cod fillets (cut into portions)
1 cup (≈ 125 g) all‑purpose flour, plus extra for dredging
½ cup (≈ 60 g) corn starch or cornstarch (for crispness)
1 tsp baking powder
1 tsp paprika (smoked or regular)
½ tsp garlic powder
½ tsp onion powder
Salt & black pepper to taste
~ 250‑300 ml cold beer or sparkling water (or cold water/milk as simpler version)
2 large onions, peeled & sliced into rings (~8‑12 rings each depending thickness)
Buttermilk (≈ 200 ml) or milk + splash vinegar or lemon juice for onion soak
Same / similar coating mix: flour, cornstarch, spices for onion rings
Vegetable oil for frying (enough depth)
Lemon wedges, fresh parsley (for garnish)
Tartar sauce, ketchup, aioli or dipping sauces
Method
Clean & dry the cod portions; season lightly with salt & pepper.
Slice onions into rings; soak in buttermilk or milk mixture for at least 15‑30 minutes. Drain & pat dry.
Mix dry batter for fish: flour + cornstarch + baking powder + paprika + garlic powder + onion powder + salt & pepper. Add cold beer/sparkling water gradually, whisk to smooth batter.
Prepare coating for onion rings similarly: either use same batter or a side dipping / dredging mix (flour+spice) + optional breadcrumb or panko for extra crunch.
Heat oil in deep pot or fryer to ~ 175‑190 °C (≈ 350‑375 °F). Use thermometer; maintain temperature.
First, fry onion rings in batches (if you want them warm already). Dip rings into coating / batter, allow excess drip, fry until golden (2‑3 min). Drain on wire rack or paper towels; season lightly.
Next, batter cod portions; let excess drip; carefully lower into hot oil. Fry about 4‑5 minutes per side (depending on thickness), or until crust is golden and cod flakes easily. Drain well.
If needed, re‑fry onion rings briefly before serving so they regain crispness.
Arrange cod fillets & onion rings on large platter; garnish with lemon wedges and parsley; serve with dipping sauces.
Best served hot and fresh; keep warm in low oven if waiting.
Tips To Make It Extra Great
Use cold batter: batter chilled makes better crisp texture.
Dry fish and onions well: moisture causes steaming rather than frying.
Maintain oil temperature: frequent checks; don’t overcrowd fryer or pan.
Fry in batches to avoid lowering oil temp.
Keep cooked items warm in oven on wire rack (so bottom doesn’t get soggy).
Use coarse sea salt finish or lemon zest to add flavor contrast.
Nutritional & Storage Considerations
Calories / Fat: Fried foods are high in oil/fat. Using lean cod helps a bit; removing excess oil helps.
Leftovers: Can refrigerate for ~1‑2 days; best if reheated in oven or air fryer to help re‑crisp. Avoid microwave unless you don’t mind losing crispness.
Freezing: You can freeze cod portions or onion rings (pre‑fried) but texture suffers; reheat in oven or air fryer.
FAQ
Can I bake instead of fry? Yes — coat cod and rings, place on wire racks over baking sheet, spray lightly with oil, bake at ~220‑230 °C until golden and crisp. Texture will differ.
Which oils work best? Neutral oils with high smoke point: vegetable oil, peanut oil, sunflower oil. Avoid olive oil (burns too fast).
Substitutes for cod? Haddock, pollock, tilapia, any firm white fish.
Flavor tweaks? Add smoked paprika, cayenne, herbs to batter. Serve fish with lemon + maybe a garlic butter drizzle.
If you want, I can send you a version of this recipe with the names/ingredients adjusted to what’s easily available in your area, or in full metric (grams, °C). Do you want me to prepare that too?
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