Crispy Cod & Onion Ring Extravaganza

This Crispy Cod & Onion Ring Extravaganza is my ultimate comfort food platter. Golden, flaky cod fillets and thick, crunchy onion rings come together in one dish that’s crispy, satisfying, and full of flavor. It’s like a fish fry and a diner basket had the most delicious baby.

Why You’ll Love This Recipe

I love how this recipe gives me both fish and sides in one easy go. The cod is light yet flaky with a golden crust, and the onion rings are bold, crispy, and full of sweet-savory flavor. It’s indulgent but not overly heavy, and I can pull it off with just a few pantry staples.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cod:

• Cod fillets (boneless and skinless)

• All-purpose flour

• Cornstarch

• Baking powder

• Cold sparkling water or club soda

• Salt and black pepper

• Oil for frying (vegetable or canola)

For the onion rings:

• Large yellow onion

• All-purpose flour

• Buttermilk

• Cornmeal or panko breadcrumbs (optional for extra crunch)

• Garlic powder

• Paprika

• Salt

• Oil for frying

Directions

1. I slice the onion into thick rings and soak them in buttermilk for at least 30 minutes.

2. For the cod, I pat the fillets dry and season them with salt and pepper.

3. I whisk together flour, cornstarch, baking powder, and cold sparkling water to form a light batter.

4. I heat oil in a deep pan to 350°F (175°C).

5. I dip the cod in the batter and fry until golden brown and crisp, about 4–5 minutes per side. I transfer to a paper towel-lined plate.

6. For the onion rings, I mix flour with garlic powder, paprika, and salt.

7. I coat the soaked onions in seasoned flour (or flour and breadcrumbs for extra crunch), then fry them in batches until golden and crispy.

8. I serve everything hot, with tartar sauce, lemon wedges, or my favorite dipping sauces.

Servings and timing

Serves: 4
Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes

Variations

Sometimes I add cayenne or hot sauce to the batter for a spicy kick. If I’m out of cod, haddock or pollock work great as substitutes.

storage/reheating

I store any leftovers in the fridge in an airtight container for up to 2 days. To reheat, I place the cod and onion rings on a wire rack in a hot oven (around 375°F) for 10 minutes to get them crispy again. I avoid microwaving so they don’t turn soggy.

FAQs

Can I bake the cod and onion rings instead of frying?

Yes, but I find the texture is best when fried. For baking, I coat everything lightly in oil and bake at 425°F until golden.

Can I use frozen cod?

I can—just make sure it’s fully thawed and patted dry to avoid excess moisture in the batter.

How do I keep everything crispy?

I drain the fried items on a wire rack instead of paper towels and serve them immediately for maximum crunch.

What dipping sauces go well with this?

I love tartar sauce, spicy mayo, or a simple mix of ketchup and hot sauce for both the cod and the onion rings.

Can I make the batter ahead of time?

It’s best fresh, but I’ve mixed the dry ingredients in advance and added the cold sparkling water just before frying.

Conclusion

This Crispy Cod & Onion Ring Extravaganza is one of my favorite indulgent meals. Crunchy, flavorful, and super satisfying, it’s everything I crave when I want a classic fried dish that doesn’t hold back.

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