Golden crispy onion rings are the undisputed king of sides. Pair with our thick-cut T-bone steak for the ultimate steak dinner
Prep:15 mins
Serves 2
2 onions, sliced into 1cm/1/2in-thick rounds400ml buttermilk140g plain flour½ tsp cayenne peppervegetable oil, for deep-frying50g cornflour150ml lagerflaked sea salt, to serve
STEP 1Put the onions in a large bowl, pour over the buttermilk and cover with cling film. Leave to soak at room temperature for 30 mins to 1 hr.STEP 2Put 100g of the plain flour on a large plate and stir in the cayenne with a little seasoning. Drain the onion rings, then coat in the seasoned flour.STEP 3Half-fill a large saucepan with the oil and heat until it reaches 180C on a probe thermometer (or until a piece of bread crisps in 20-30 secs) or heat a deep fat fryer to 180C. Make the batter by combining the remaining plain flour with the cornflour and a pinch of salt. Make a well in the centre and pour in the lager. Stir to combine until smooth.STEP 4Dip each onion ring in the batter and fry for 3-4 mins or until crisp. Drain on kitchen paper and sprinkle with the salt.
