Take your onion rings to the next level with a light and crispy beer batter and deep fried to perfection.
Peel the onions and cut into rings around 1 cm (1/2 inch) in thickness, then gently separate the rings. You can do this by turning the shorter face towards you, then pushing the rings out from the center. Pat the onion rings dry with a paper towel.
Add the flour, cornflour, baking powder, paprika, garlic powder and 1 tsp of salt to a large bowl the gradually whisk in the cold lager until you have a smooth batter, allow to rest for 15 minutes.
Heat the oil In a large heavy based saucepan or deep fryer until it reaches 180C/350F
Add the dusting flour and 1/2 tsp of salt to a bowl and mix together, then take a ring of onion and first coat in the flour, then dip in the batter making sure it's well coated, then finally place in the oil. You should see the oil fizz, and the onion ring float up to the top.
Repeat with the remaining onion rings - you will need to cook the onion rings in a few batches to avoid overfilling your pan - and cook for around 2-3 minutes until the onion rings are browned and crispy, then transfer to a plate lined with a paper towel and cover while you cook the remaining batches.
Serve the onion sprinkled with a little sea salt over the top.