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Deep Fried Coley Fillet with Onion Rings

Updated on January 24, 2013
Gordon Hamilton profile image

Gordon has been sea fishing and cooking since childhood. He loves coming up with tasty ways of cooking his fresh catch when he gets home.

A boned fillet of coley is dipped in a flour batter and served with battered onion rings and salad
A boned fillet of coley is dipped in a flour batter and served with battered onion rings and salad

Coley makes an excellent choice if you are looking for a sustainable alternative to its close cousin, the endangered Atlantic cod. Considerably cheaper to buy than cod and often easier for inshore fishermen to catch, coley can be used as a direct replacement for cod in virtually any recipe. It can be deep fried as in this dish, shallow fried, baked or grilled and makes for a tasty meal cooked in any of these ways. While deep fried fish in the UK would normally be served with chips (big French fries) homemade onion rings are prepared here as a tasty and enjoyable alternative.

Ingredients

Skinned and boned coley fillet
Skinned and boned coley fillet

Cook Time

Prep time: 15 min
Cook time: 15 min
Ready in: 30 min
Yields: Makes one portion

Ingredients

  • 1 coley fillet, skinless and boneless
  • 2 slices white onion
  • 6 tbsp plain/all purpose flour
  • ΒΌ pint milk
  • Sea salt
  • 2 or 3 lettuce leaves, shredded
  • 4 or 5 black olives, pitted and halved
  • 1 slice of lemon
  • Small parsley sprig

How to Make the Onion Rings

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Make sure you slice the onion across the wayOnion slices are separated in to ringsOnion rings are dipped in milkPreparing the batterFlouring the onionsFloured onionsFrying the onion ringsDraining the onion rings
Make sure you slice the onion across the way
Make sure you slice the onion across the way
Onion slices are separated in to rings
Onion slices are separated in to rings
Onion rings are dipped in milk
Onion rings are dipped in milk
Preparing the batter
Preparing the batter
Flouring the onions
Flouring the onions
Floured onions
Floured onions
Frying the onion rings
Frying the onion rings
Draining the onion rings
Draining the onion rings
  1. Be sure to slice the onion across the way that the slices can be separated in to rings.
  2. Put two tablespoons of flour in to a plastic dish with a lid and the other four in to a separate dish.
  3. Season the four tablespoons of flour with salt. Very slowly, stir in cold water from a jug, whisking with a fork, until you have batter the consistency of thick cream. This will be used both for the onion rings and coley.
  4. Stir the onion rings in the milk, drain through a colander and add them to the first dish of flour. Put the lid on and invert a few times. Dip them in the batter and add to a deep frying pan of hot oil for two minutes each side.
  5. Drain the onions on kitchen paper. Add them to a plate and put them in a low oven to keep crisp and warm.

How to Cook the Coley

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Coley is dipped in batterPan fried coley is drained
Coley is dipped in batter
Coley is dipped in batter
Pan fried coley is drained
Pan fried coley is drained
  1. Dip the coley in the batter and allow the excess to drip off.
  2. Very carefully, lay it in the hot oil and fry for three minutes. Turn the fish and fry on the second side for three further minutes.
  3. Drain on fresh kitchen paper.

Plating Your Meal

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Lettuce and onion rings are platedColey is platedLemon slice is cut for twistingLemon and parsley garnish meal for service
Lettuce and onion rings are plated
Lettuce and onion rings are plated
Coley is plated
Coley is plated
Lemon slice is cut for twisting
Lemon slice is cut for twisting
Lemon and parsley garnish meal for service
Lemon and parsley garnish meal for service
  1. Lay the lettuce leaves on half of the serving plate and arrange the olive halves around the edge.
  2. Plate the onion rings on the other half of the plate.
  3. Place the coley fillet carefully on the lettuce.
  4. Cut the lemon slice almost in half and twist before garnishing with the parsley.

5 stars from 4 ratings of this coley and onion rings recipe

Comments

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    • Gordon Hamilton profile imageAUTHOR

      Gordon Hamilton 

      6 years ago from Wishaw, Lanarkshire, United Kingdom

      Thank you, randomcreative. The onion rings are something I used to make quite often but for some reason had forgotten about until recently. I'll definitely be making them more regularly from now on and I hope you get the chance to give them a try.

    • randomcreative profile image

      Rose Clearfield 

      6 years ago from Milwaukee, Wisconsin

      Those onion rings look really good. Thanks for the great recipe as always! I love your step by step photos.

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