Beer-battered onion rings

Ingredients:

• 2 sweet onions, sliced ​​into 1cm thick rings.
• 1.5 cups premium flour
• 1 and 1/4 cups rice flour
• 2.5 tsp baking powder
• 1 tbsp Montreal steak seasoning*
• 0.33 l Belgian white beer, chilled
• 0.5 cups of chilled sparkling water
• Vegetable oil, for deep-frying

Preparation:

1. In a large Dutch oven or heavy-bottomed saucepan, heat 3 inches (8 cm) of vegetable oil over medium-high heat until a deep-fry thermometer reads 350°F (185°C). Meanwhile, preheat the oven to 205°F (95°C) and fit a rack on a rimmed baking sheet.
2. In a large bowl, combine 1 cup flour, rice flour, baking powder, steak seasoning, and 1/2 teaspoon salt. Stir in the beer and soda water and mix until a smooth batter forms. Let it sit for 5 minutes to thicken. Place the remaining 1/2 cup wheat flour in a shallow bowl.
   
   
   Note *
   
   To make a dry marinade for Montreal steak, grind all ingredients in a coffee grinder.
   
   3 tablespoons dried garlic
   3 tablespoons black pepper
   2 tablespoons coriander seeds
   2 tablespoons cayenne pepper flakes
   3 tablespoons celery seeds
   3 tablespoons mustard seeds
   3 tablespoons of dill seeds
   2 tbsp paprika
3. Fry the onion rings in about five batches. First, coat the onion rings in flour, then dip them in the beer batter, letting any excess drip back into the bowl. Fry until golden brown and crisp, turning occasionally, 3-4 minutes.
4. Transfer to a wire rack using a slotted spoon, season with salt, and keep in a warm oven while you fry the remaining rings.