Beer Battered Fish And Onion Rings

Directions

1. Preheat deep-fryer to 375 F (190 C) and oven to 250 F (120 C).
2. In bowl, whisk flour, 1 1/2 tsp. (7 mL) salt and cayenne. Whisk in beer till smooth. Let stand for 15 min.
3. Meanwhile, peel onion. Cut into 1/2-inch (1 cm) thick slices. Separate into rings.
4. In deep-fryer or possibly deep heavy-bottomed pot, pour in sufficient oil to come at least 2 inches
5. (5 cm) up side. Heat to 375 F (190 C) or possibly till a 1-inch (2.5 cm) cube of bread turns golden brown in 20 seconds. Using fork, dip 4 or possibly 5 onion rings into batter; cook in oil for about 1 minute or possibly till golden, turning halfway through. Using slotted spoon, transfer to paper towel-lined baking sheet. Keep hot in 250 F (120 C) for up to 1 hour. Repeat with remaining onions.
6. Meanwhile, cut fillets into serving-size pcs. Dredge fish in flour; shake off excess. Dip fish into batter and fry in oil, turning once, till golden, about 7 min. Remove with slotted spoon; drain on paper towel-lined baking sheet.
7. Sprinkle with salt to taste.
8. Serve with lemon wedges and tartar sauce.