Beer-battered Cod and Onion Rings

by Nikolai Nikitenko May 28, 2016

Beer-battered Cod and Onion Rings


1 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt, plus more for sprinkling on onion rings and fish
1/4 teaspoon freshly ground black pepper
1 egg
3/4 cup (half a 12-oz. bottle) medium-bodied ale (such as New Belgium's Fat Tire)
Vegetable oil for frying
1 yellow onion, sliced into 1/2-in.-thick rings
1 1/2 pounds skinless PACIFIC COD FILLETS, rinsed and cut into 2- by 4-in. pieces
1 lemon, sliced paper-thin
1 cup flat-leaf parsley sprigs, stems trimmed


1. Whisk flour, baking powder, 1/2 tsp. salt, pepper, egg, and beer in a large bowl.

2. Preheat oven to 200°. In a 6- to 8-qt. pot, heat 2 in. of oil to 375° over medium-high heat. Add onion to batter, turn to coat well, then put several onion rings in pot (do not crowd). Cook, turning often, until golden brown, about 6 minutes. Transfer to a rack set over a sheet pan, sprinkle with salt, and put in oven to keep warm. Repeat with remaining onions.

3. Allow oil to return to 375° and skim to remove any batter bits. Add fish to batter and turn to coat well. Cook fish in hot oil, turning and holding down as needed, until deep golden brown, about 7 minutes. Drain on rack and sprinkle with salt.

4. Add lemon slices and parsley to oil and cook until crisp, about 1 minute.

5. Pile fish and onion rings on a platter and garnish with fried lemon slices and parsley.

Nikolai Nikitenko
Nikolai Nikitenko


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