Beer Battered Onion Rings And Mushrooms - Paula Deen
Serving Size: 15

2 cups all-purpose flour
1 teaspoon salt
1 teaspoon Creole seasoning
2 large eggs -- lightly beaten
1 bottle beer
3 large onion -- thinly sliced in rings
1 package mushroom -- wiped clean (16-ounce)
Vegetable or peanut oil for frying
Creole Sauce

In a medium bowl, combine flour, salt and Creole seasoning. Using a
wire whisk, stir in eggs and beer, whisking until smooth.

In a large Dutch oven, pour oil to a depth of 3 inch; heat to 375F.

In batches, dip onion rings and mushrooms into beer batter. Drain
slightly, and fry, in batches 2 to 4 minutes, or until golden brown.
Drain on paper towels. Serve with Creole Sauce