Beer-Battered Onion Rings

1. Cut the onions into thick, finger-wide rings and carefully separate them.

2. Whisk half the flour with the beer, egg, smoked paprika and salt into a batter the thickness of pancake batter.

3. Dip the rings in the dry flour first – this is what makes the batter cling.

4. Dip into the beer batter, then coat in breadcrumbs.

5. Deep-fry in 180°C oil in small batches for 2-3 minutes until golden.

6. Drain on kitchen paper, salt, and serve immediately.

Tip: The bubbles in the beer make the batter light and crisp. Do not crowd the pan or the oil cools and they turn greasy.