Ingredients:
For the Battered Cod:
1 lb cod fillets, cut into pieces
1 cup all-purpose flour
1/2 cup cornstarch
1 tsp baking powder
1/2 tsp garlic powder
1/2 tsp smoked paprika
1 cup cold sparkling water or beer
Salt and pepper to taste
Vegetable oil (for frying)
For the Onion Rings:
2 large onions, cut into 1/4-inch thick rings
1 cup all-purpose flour
1/2 cup cornstarch
1 tsp garlic powder
1 tsp onion powder
1 cup cold sparkling water or beer
Salt and pepper to taste
Vegetable oil (for frying)
For Serving:
Lemon wedges
Tartar sauce
Malt vinegar (optional)
Instructions:
For the Battered Cod:
Preheat Oil:
Heat vegetable oil in a deep fryer or large skillet to 350°F (175°C).
Prepare the Batter:
In a large bowl, whisk together the flour, cornstarch, baking powder, garlic powder, smoked paprika, salt, and pepper. Gradually whisk in the cold sparkling water or beer until you have a smooth, thick batter.
Coat the Cod:
Pat the cod fillets dry with paper towels and lightly season them with salt and pepper. Dip each fillet into the batter, ensuring it’s fully coated.
Fry the Cod:
Carefully place the battered cod into the hot oil. Fry for 4-5 minutes per side, or until golden brown and crispy. Remove from the oil and drain on paper towels.
For the Onion Rings:
Prepare the Onion Ring Batter:
In a separate bowl, whisk together the flour, cornstarch, garlic powder, onion powder, salt, and pepper. Gradually whisk in the cold sparkling water or beer until smooth.
Coat the Onion Rings:
Dip each onion ring into the batter, shaking off any excess.
Fry the Onion Rings:
Fry the onion rings in batches for 3-4 minutes, or until golden and crispy. Drain on paper towels.
Serve:
Assemble the Platter:
Serve the crispy battered cod alongside the golden onion rings on a large platter. Garnish with lemon wedges and serve with tartar sauce and malt vinegar.
Helpful Tips:
Extra Crispy: For an even crispier result, fry the cod and onion rings twice—fry them initially until golden, drain, and then fry again for a minute or two.
Keep Warm: If cooking in batches, keep the fried cod and onion rings warm in a low oven (200°F/93°C) until ready to serve.
