Beer Battered Onion Rings Recipe

Preparation begins 3 hours before you fry the rings. Whisk together the milk and water and pour over the onion rings. Cover the bowl with plastic wrap and refrigerate for 3 hours. In a large bowl whisk together the flour, salt, mustard and seasoning. In another bowl lightly beat the eggs; whisk in the vegetable oil, and then the beer. Add the egg mixture to the flour mixture and whisk until there are no lumps. Cover and let stand at room temperature for 3 hours.

Now for the frying. Remove the onion rings from the refrigerator and drain on paper towels, actually pat them dry with additional paper towels. Heat the oil to 375 degrees. Stir the batter and using tongs dip the onion rings in the batter, shake off any excess and fry them in the oil. Do not overcrowd. Turning occasionally they should be done in 3-4 minutes. Drain on brown paper bags if possible (they will be crisper), if not, paper towels