Picked up some "how to cook" fish and hush puppies here and even tried doing some onion rings. Only problem with the rings is that I can't get the batter to adhere to the rings. Have tried dipping the onion in raw egg and buttermilk but still no good. Any suggestions on how to get the batter to stick?


what I am using for the onion rings:

1/1/4 cup flour
1 teaspoon baking powder
1 teaspoon salt
1 egg 1 cup milk
3/4 cup dry bread crumbs
Seasoned salt

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All men are equal in the eyes of fish

I saw a thing on America's Test Kitchen the other day where they were breading chicken and they used only the egg whites with a splash of water.
I thought that was a good idea because I know how egg whites can be like superglue on some things. I have no idea if it will work on onions but it may be worth a try.

Try America's Test Kitchen website. They have a lot of good tips and tricks for stuff like that.

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Wishin' I was fishin'.

You won't believe how good this works, 1 part flour, 1 part coors light beer. Make the batter a little thin to start with, it will get thicker when it sits. Also works good on fish, makes them look like captain Ds. Another beer may work but coors is all I have in the house.
Gerald

I have always heard you should soak the rings in ice water an hour or two & dry them off before dipping in the batter. I do if I have time while the batter is sitting, if not I just dip & cook.

One cup of flour
one cup of beer (the brand of your choice since there will be some left to cool the cook during the cooking!)
3-4 cups of shortening for frying purposes
Two - three tablespoons of sugar
two teaspoons of salt or seasoning salt to taste.

Some folks add one-fourth teaspoon of paprika to the batter to insure a golden color.

Combine flour and beer in a large bowl, blending thoroughly. Cover and allow batter to sit at room temperature at least 3 hours (optional). Afterwards gently stir in the sugar and salt.

Cut onions into one-fourth inch or larger (depending upon preference) slices. Separate slices into rings. Heat shortening to 375 degrees F. (You can determine this temperature by dropping a sample ring into the hot grease -- it should begin to immediately sizzle and quickly rise to the top.) Dry onion rings thoroughly and roll in flour before dipping into batter. Fry until delicate golden brown. For crispier onion rings add more beer to the batter; for a thicker crust add more flour to the batter.

Or, you could try this.

http://www.toilette-humor.com/onion_rings.html

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Where are we going.....and what am I doing in this handbasket?

thanks for all the advice...we are going to do this again this Friday and will try your recommendations...

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Remember, what is common knowledge to some is a revelation to others.

All men are equal in the eyes of fish

I just dip my onions in the same milk i soak my fillets in and then cover with fish fry batter and drop em in the fry daddy.Most of the time i use the Louisiana New Orleans Style batter with lemon flavor,its the yellow bag.

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I can Pabist, mixed with 1 cup buttermilk. pan of flour on the side. Take rings and dunk into beer buttermilk mix and then cover with the flour, repeat process....THE KEY IS TO REPEAT THIS PROCESS. Double dunked is what I like to say. It'll stick then.

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Try dusting the raw onions in dry flour first. Then dip or coat them in your batter.

Ditto,the batter needs something to adhere to.Flour-egg wash-flour...or....flour -batter

Also,try adding a little ground thyme/oregano/garlic in the beer batter.Sounds italian,but gives the rings a great taste.

put a lite coat of corn starch on rings before you batter.

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I practice catch and release..... in hot grease!!!!