Beer-Battered Fish and Onion Rings Recipe

Heat oil in a large heavy-bottomed pot until it reads 350 to 375°F on a deep-fry thermometer. (Don’t have a thermometer? Test the oil by dipping the end of a wooden spoon in it; if bubbles rapidly form around the tip, then the oil is hot and ready.)

Meanwhile, make the beer batter: Mix together dry ingredients in a bowl. Transfer 1 cup of mixture to a medium bowl. Add beer. Stir slowly until just combined. (Adjust consistency of the batter by adding more of the flour mixture to make it thicker.)

When the oil is ready, dip onion rings in batter. Fry in batches until golden and crisp, about 2 to 3 minutes. Remove using a slotted spoon. Drain on a wire rack, not on paper towels, to keep rings crisp.

Dip fish in batter and fry in batches until golden and crisp, about 4 to 5 minutes. Drain on a wire rack.

Make the spice mix: Combine all ingredients in a small bowl.

Transfer onion rings to a large bowl and sprinkle with the spice mix, a pinch at a time. Toss to coat evenly.

Sprinkle spice mix on both sides of fish fillets. Serve onion rings and fish fingers immediately.