Instructions
Step 1: Make the Onion Rings
Soak the Onions
Place onion rings in a bowl and cover with buttermilk. Let soak for 30 minutes or refrigerate overnight for deeper flavor.
Mix the Coating
In a large bowl, combine flour, panko, paprika, garlic powder, onion powder, baking powder, salt, and pepper.
Coat the Rings
Remove onions from buttermilk and dredge in the flour mixture. For extra crunch, dip them back into the buttermilk and coat again.
Fry Until Golden
Heat oil to 350°F (175°C) in a deep skillet or fryer. Fry onion rings in batches for 2–3 minutes per side, until golden and crisp. Drain on paper towels.
Step 2: Make the Crispy Cod
Prepare the Coating
In a shallow dish, mix flour, panko, cornmeal, paprika, garlic powder, onion powder, salt, and pepper.
Beat the Eggs
In a separate dish, whisk the eggs until smooth.
Bread the Fillets
Dredge each cod fillet in the flour mixture, dip in egg, then coat again in the flour mixture for a crisp finish.
Fry the Cod
Heat oil in a skillet over medium-high heat. Fry fillets for 4–5 minutes per side, until golden and cooked through. Drain on paper towels.
Step 3: Serve It Up
Arrange cod fillets and onion rings on a large platter.
Serve with tartar sauce, ketchup, or aioli for dipping.
Garnish with lemon wedges or fresh herbs if desired.
Tips for Success
Keep the Oil Hot: Maintain 350°F for optimal crispiness. Cooler oil leads to soggy results.
Double-Coat for Crunch: Onion rings benefit from a second dip in buttermilk and flour mixture.
Hold Warm in the Oven: Keep finished items warm in a 200°F oven while frying the rest.
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