I was able to impress my mother, whose standards are as finicky as a Michelin chef. Could have used a little more seasoning in the batter. I use 3/4 cups flour and 1/4 cups corn starch, which made the batter really fluffy and crisp.
Beer-battered Cod and Onion Rings
More From Sunset
Amount per serving
- Calories: 427
- Calories from fat: 34%
- Protein: 36g
- Fat: 16g
- Saturated fat: 2.4g
- Carbohydrate: 33g
- Fiber: 3.5g
- Sodium: 501mg
- Cholesterol: 126mg
- 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 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.
- Note: Nutritional analysis is per serving.
Serve with malt vinegar and tartar sauce, if you like.
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