Heat oil in a deep pan to 350°F (175°C).

In a bowl, whisk together flour, cornmeal, baking powder, and salt. Gradually add cold sparkling water or beer until smooth.

Dip onion rings into the batter, then carefully place into hot oil. Fry until golden and crispy, about 2–3 minutes per side. Drain on paper towels.

Prepare the Crispy Cod:

Pat cod fillets dry with a paper towel. Season with salt and pepper.

Set up a dredging station: flour in one bowl, beaten eggs with milk in another, and a mix of panko, cornmeal, paprika, salt, and pepper in a third.

Coat each fillet: flour → egg mixture → breadcrumb mixture.

Heat oil in a skillet over medium-high heat. Fry cod fillets 3–4 minutes per side until golden and cooked through. Drain on paper towels.

Serve:

Plate cod fillets with onion rings on the side.

Add lemon wedges and your favorite dipping sauces. Serve immediately for maximum crispiness.

Serving and Storage Tips