Guinness-battered onion rings
- 300ml tomato ketchup
- 300ml Guinness, chilled
- 1tsp horseradish sauce
- 1 bay leaf
- Vegetable oil, for deep-frying
- 200g plain flour
- 1½tsp bicarbonate of soda
- 2 large onion, cut into 1cm slices and rings separated
Place the tomato ketchup, 80ml of the Guinness, the bay leaf and horseradish sauce in a pan over a medium heat. Bring to the boil and simmer for 15 mins until syrupy. Remove the bay leaf.
Meanwhile, gradually heat the oil for frying in a deep pan.
Mix together the flour and bicarbonate of soda. Gradually whisk in the rest of the Guinness, beating out any lumps as you go.
Test the oil is hot enough by dropping in a small amount of batter. If it sizzles, it’s ready.
Dip the onion rings into the Guinness batter and fry in batches in the hot oil until golden brown. Remove onto a plate lined with kitchen paper. Serve with the Guinness ketchup.