Instructions: Use only the large outer rings of the onions, saving the smaller rings (less than 1 inch in diameter) for another use. Soak onion rings in large bowl of ice water 30 minutes. Drain well (give them a whirl in a salad spinner, if desired) and pat dry with paper towels.

To make batter: In medium bowl, whisk flour, cornstarch, cajun seasoning and salt together. Add egg and oil. Using wooden spoon (not a whisk), stir in enough ale to make a thick, clinging batter; do not overmix. Let stand at room temperature 30 minutes.

Preheat oven to 200 degrees. Place large wire rack over jellyroll pan. In deep Dutch oven over high heat, melt vegetable shortening to depth of 2-3 inches and heat to 365 degrees. In batches, without crowding, dip onion rings in batter, letting excess batter drip back into bowl, then place in hot oil. Deep-fry until golden brown, 2-3 minutes. Using a wire-mesh skimmer, transfer rings to wire rack and keep warm in oven while frying the rest. Season with salt and serve.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.