Onions with Beer Batter

Prepare this recipe with a 3-hour advance

In a bowl, whisk together the flour, beer, and salt until smooth

Let it rest at room temperature, covered, for about 3 hours

Separate the onion rings into bundles and soak in ice-cold water (in the refrigerator) for 2 hours

Drain and pat dry with paper towels

Dip the onion bundles into the beer batter, making sure they are fully coated

Let any excess batter drip off

Fry in hot oil, a few at a time, for about 3 minutes, or until golden brown

Drain on paper towels and sprinkle with salt

Serve 6 portions.