1 quart vegetable oil for frying
1 cup all-purpose flour
1 cup beer
1 pinch salt
1 pinch ground black pepper
4 onions, peeled and sliced into rings
In a large, deep skillet, heat oil to 365 degrees F (180 degrees C).
In a medium bowl, combine flour, beer, salt, and pepper. Mix until smooth. Dredge onion slices in the batter, until evenly coated. Deep fry in the hot oil until golden brown. Drain on paper towels.
I used red/purple onions so they were a little sweeter and cut them thick so that they would stand up to a little extra fry time since I like my onion rings very crunchy on the outside and tender on the inside.
I needed to buy beer for the beer batter anyway, so I decided to treat myself to some Newcastle. Newcastle is my favorite beer. Open and pour.
Overall, it was a pretty solid meal. I had no complaint except for the likely high fat content of the meal. Well I skipped dessert that day so everything evens out, no?