red onions 2
white onions 2
malt vinegar 250ml
sunflower oil for frying
plain flour for dusting, seasoned
white breadcrumbs 100g
salt and freshly ground black pepper
For the batter
cayenne pepper a pinch
soy sauce a dash
salt and ground white pepper
Peel the onions and cut into rings of 1cm width. Place into a tray, pour over the vinegar and marinate for 3 hours.
To make the batter, pour lager into a large mixing bowl and gently whisk in flour until you get a smooth, silky consistency (you may need more or less flour). Add cayenne, soy sauce and seasoning. Leave in the fridge till ready to use. This can be made 30 minutes to an hour before needed.
Pour 6cm oil into a medium-sized, heavy-bottomed saucepan, or use a deep fat fryer. Heat to 180C. If using a saucepan, be careful as the oil will be very hot. Drop the onion rings into the seasoned flour, then the batter, then the breadcrumbs. Fry until golden brown. Remove with tongs and place on kitchen paper. Season and serve.
Onion rings at 34, London. Photograph: Jan Baldwin for Observer Food Monthly