Best Beer Batter

By amaliana

Covering onions in buttermilk for at least 30 minutes removes their pungent bite, leaving you with sweet, tender onion rings in a crisp beer-batter shell.

Ingredients

• 2 large eggs
• 1 bottle light-or medium-bodied lager (12 ounces), cold
• 2 1/2 cups all-purpose flour (spooned and leveled)
• coarse salt
• 5 cups vegetable oil
• 2 1/2 to 3 pounds shrimp, firm fish fillets(such as cod), or desired vegetables (such as onions or pepperoncini), cut into pieces if necessary
• 2 cups buttermilk (if using onions)

Preparation

Step 1

1. In a medium bowl, whisk eggs until smooth, then whisk in beer. Add 1 1/2 cups flour and 1 1/2 teaspoons salt and whisk until combined. Place 1 cup flour in a shallow bowl. Place a wire rack on top of a rimmed baking sheet; set near stove.
2. In a wide 6-quart pot fitted with a deep-fat or candy thermometer, heat oil to 375 over medium. (The oil should bubble rapidly when a pinch of flour is added.) Working in small batches, lightly coat food in flour, then dip in batter, gently shaking off excess. Fry, turning half-way through, until browned and crisp, about 5 minutes per batch)adjust heat to maintain 375). With a slotted spoon, transfer food to rack to drain and discard any browned bits of batter. Season immediately with salt. Keep warm in 200 oven.