The only trick to this simple beer batter is getting (and keeping) the temperature of the oil right (about 365°F). No need for a deep fryer, just heat plenty of peanut or canola oil in a deep saucepan and drop in a popcorn kernel. When it pops, the oil is ready. Makes enough batter for 80 onion rings.
2 cups flour
1 tsp
Cajun seasoning (or more, to taste)
1 tsp salt (or more, to taste)
1¾ cups brown ale (such as Barley Days Brewery’s Wind & Sail Dark Ale)
1. Sift together all the dry ingredients. Gradually pour in the beer, stirring, until the batter is free of lumps.
2. To use, dredge onions (see tips) in flour, then coat in batter, and drop into hot oil. Cook for about 4 minutes, or until golden brown.
Tip Try battering cauliflower for a great appetizer or snack. To prep them, soak the raw florets in buttermilk first for a few hours.
Tip This is also a great batter to use for small pieces of fish. Serve the bits as the centrepiece in fish tacos for a great way to extend a lake catch for a group.
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