Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

A classic dish featuring flaky cod fillets and crispy golden onion rings coated in a light, airy batter made with chilled club soda and panko breadcrumbs, fried to a perfect crunch. Serves as a hearty main dish, appetizer, or party platter, ideal for casual dining and entertaining.

  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2 cups vegetable oil (for frying)
  • ½ cup all-purpose flour
  • ¼ cup cornstarch
  • 2 tablespoons dry potato flakes
  • ⅛ teaspoon cayenne pepper, or to taste
  • 1 cup chilled club soda
  • 2 cups panko breadcrumbs (as needed)
  • 2 large onions, sliced into 1/4-inch rings and separated
  • Fine salt, to taste
  • 1 pound cod fillets, cut into serving-sized pieces
  • Garlic powder (optional, for seasoning the cod)
  • Paprika (optional, for color and flavor)

Instructions

  1. Heat 2 cups vegetable oil in a deep fryer or heavy pot to 350°F (175°C), monitoring with a thermometer.
  2. In a large bowl, whisk together ½ cup all-purpose flour, ¼ cup cornstarch, 2 tablespoons dry potato flakes, and ⅛ teaspoon cayenne pepper.
  3. Slowly add 1 cup chilled club soda while whisking until the batter is smooth and lump-free; keep the batter cold (refrigerate between batches).
  4. Pour 2 cups panko breadcrumbs into a shallow dish for coating.
  5. Slice 2 large onions into 1/4-inch rings and separate into individual rings.
  6. Pat 1 pound cod fillets dry with paper towels and cut into serving-sized pieces.
  7. Working in batches, dip each onion ring into the batter, allow excess to drip off, then press the battered ring into the panko to coat.
  8. Carefully place coated onion rings into the hot oil and fry in small batches for 2–3 minutes until golden and crunchy; avoid crowding.
  9. Remove fried onion rings with a slotted spoon and transfer to a wire rack over paper towels to drain.
  10. Dip each cod piece into the batter, press into the panko to coat, and fry in small batches for about 3–4 minutes per side until golden and cooked through, maintaining oil temperature at 350°F (175°C).
  11. Transfer fried cod to a wire rack over paper towels to drain excess oil and immediately sprinkle with fine salt while still hot.

Notes

Keep the batter cold by refrigerating between batches to maintain crispiness., Use a cooking thermometer to maintain oil temperature at 350°F (175°C) for ideal frying., Do not crowd the fryer; fry in small batches to keep oil temperature steady and prevent sogginess., Pat cod fillets and onion rings dry before battering to ensure the batter sticks and avoid oil splatter., Press the coated cod and onion rings firmly into the panko breadcrumbs for an extra crispy texture., Season fried food with salt immediately after frying while still hot to enhance flavor., Rest fried items on a wire rack over paper towels to prevent sogginess from steam trapped by paper towels alone., Alternative cooking methods include oven baking at 425°F (220°C) for 15–20 minutes, flipping halfway, or air frying at 350°F (175°C) until crispy., Gluten-free substitutions can be made using gluten-free flour blends and gluten-free panko breadcrumbs., Keep fried food warm in a 200°F (93°C) oven on a wire rack when frying in batches to maintain crispness.

  • Author: Ashley
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Course

Nutrition

  • Serving Size: 1 serving
  • Calories: Approximately 450 calories per serving (estimate)
  • Fat: Approximately 20g per serving (estimate)
  • Carbohydrates: Approximately 35g per serving (estimate)
  • Protein: Approximately 25g per serving (estimate)