Beer-battered onion rings recipe

1. Heat the oil in a large pan over a medium-high heat until it reaches 180°C on a cooking thermometer (alternatively test the temperature by dropping a cube of bread into the oil – it should turn golden in 30 seconds).
2. Meanwhile, combine the flour, cornflour and 1 tsp salt in a medium bowl. Whisk in enough beer to make a smooth paste, then continue adding beer, gradually, until the batter is smooth and creamy (about the same consistency as pancake batter).
3. Using tongs, dip the onion rings, one at a time, in the batter. Shake off the excess, and then fry for 4-5 minutes, turning occasionally until crisp and golden. Do this in small batches to avoid crowding the pan, allowing the oil to come back up to temperature between frying each batch.
4. Drain on kitchen paper, then season to taste. Serve immediately.

Tip:Scoop out any floating crumbs between batches so you don't end up with black bits stuck to your batter.

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