Onion rings in red ale batter

Ingredients:

• 4 cups canola oil, for deep frying
• 2 large Vidalia onions
• 1 cup flour
• 1.5 tsp coarse salt
• 0.5 tsp garlic powder
• 0.5 tsp freshly ground black pepper
• 1 cup red ale
• Coarse sea salt

Preparation:

1. Pour 10 cm of oil into an 8-quart (2-quart) cauldron and heat over medium-high heat until a deep-fry thermometer registers 175°C (335°F).
2. While the oil is heating, peel the onion and cut into 1 cm thick rings.
3. In a large bowl, combine flour, coarse salt, garlic powder, and black pepper. Stir in the ale. The batter should be thick but slightly runny.
4. Place a wire rack over a baking sheet. Working in batches, dip the onion rings into the batter. Drain any excess batter back into the bowl, then carefully lower the onion rings into the hot oil. Cook, turning the onions every 30 seconds, until golden brown, 2-3 minutes. Using a slotted spoon, transfer the onions to the wire rack and sprinkle lightly with sea salt.