Beer battered onion rings

Cut 16 to 20 large rings as before and freeze them 30 to 45 minutes.

Run warm water over the frozen rings about a minute to thaw, then dab off the surface water with paper towel.

Whisk the all purpose flour, rice flour, baking powder and salt together in a medium bowl.

Drizzle the beer in while whisking, starting with about 10 ounces and adding another ounce, until the batter falls off the spoon like thick paint.

Toss each ring in the 300 grams of plain flour, shake off the excess, coat it in batter, let it drip and hold it on a sheet tray.

Heat the oil to about 375F, since the wetter batter needs the moisture sizzled off fast.

Dip each pre-battered ring briefly back into the flour and then back into the batter before frying.

Lay each ring into the oil bottom first off the fork, four to six per batch.

Fry no longer than two and a half minutes total, flipping at the halfway mark, until the crust is hard, glassy and light.