BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

ONION RINGS, BUTTERMILK FRIED

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Crispy, light and sweet onion addition to grilled meats.

Ingredients:

  • 3 yellow onions, washed, peeled, sliced 1/2 inch thick, broken into rings 

  • 1 ½ Tablespoons spice mix (Bob's Flavors for Frying)
  • 1 ¼ cups buttermilk
  • 4 cups vegetable oil
  • 1 cup all-purpose flour or panko or combo
  • 1 Tablespoons spice mix
  • Sea salt to taste

     

    Combine butter milk and first spice mix and blend in zip bag. Add fish pieces and refrigerate 2-24 hours, depending on size of fillets and variety. Rockfish will be quick, sturgeon takes longest.

  • Place flour into bowl or zip bag. Remove fish from the buttermilk; drain and add to the flour in batches, coating and shaking off excess. Place onto plate until all are coated in flour. Meantime, heat oil in heavy bottom pot (large enough that 4 cups oil is less than half full) Bring oil up to 350 F on med-high heat. Add fish to the hot oil in batches of 3-4, and cook, turning, until golden brown, 4 to 6 minutes for fish; 1-2 minutes for oysters. Take out one and test with thermometer--140ºF for rockfish, salmon and oysters; 160ºF for sturgeon. Drain on paper towels and season lightly with second spice mix and sea salt before serving.

     

Method:

Combine butter milk and first spice mix and blend in zip bag. Add onion pieces. Place flour or flour-panko mixture if using into bowl or zip bag. Remove onions from the buttermilk; drain and add to the flour in batches, coating and shaking off excess. Place onto plate until all are coated in flour.
Meantime, heat oil in heavy bottom pot (large enough that 4 cups oil is less than half full) Bring oil up to 350 F on med-high heat. Add onion rings to the hot oil in batches of 3-4, and cook, turning, until golden brown, 2-3 minutes. Take out one and test /taste one to see if it is tender. Drain on paper towels and season lightly with second spice mix and sea salt before serving.

 






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