The Lord of THE Fish and Rings

• 1 12 cups flour
• 1 12 teaspoons salt
• 14 teaspoon cayenne pepper
• 1 bottle beer
• 1 small Spanish onion
• 6 cups vegetable oil
• 1 lb cod, fillets
• 14 cup flour
• lemon, wedges
• tartar sauce

1. Preheat deep-fryer to 360.
2. whisk flour, 1 1/2 teaspoons salt and cayenne.
3. Whisk in beer until smooth.
4. Let stand for 15 minutes.
5. peel onion.
6. Cut into 1 cm thick slices.
7. Separate into rings.
8. In deep-fryer, pour in enough oil.
9. Heat to 370.
10. Using fork, dip 4 or 5 onion rings into batter; cook in oil for about 1 minute or until golden brown, turning halfway through.
11. Using slotted spoon, transfer to paper towel-lined baking sheet.
12. Keep warm.
13. Repeat with remaining onions.
14. Meanwhile, cut fillets into serving-size pieces.
15. Dredge fish in flour; shake off excess.
16. Dip fish into batter and fry in oil, turning once, until golden brown, about 7 minutes.
17. Remove and drain on paper towel-lined baking sheet.
18. Sprinkle with salt to taste.
19. Serve with lemon wedges and tartar sauce.

flour, salt, cayenne pepper, onion, vegetable oil, cod, flour, lemon, tartar sauce

Taken from www.food.com/recipe/the-lord-of-the-fish-and-rings-20554 (may not work)