Pickled onion rings

• large onions↗2
• distilled malt vinegar↗175ml ml
• golden caster sugar↗75g g
• plain flour↗100g g
• cayenne pepper↗½ tsp tsp
• ground coriander↗½ tsp tsp
• oil

  for deep-frying

• smoked paprika↗

  to serve

• cornflour↗100g g
• plain flour↗100g g
• bicarbonate of soda↗½ tsp tsp
• lager↗300ml ml

Step-by-step instructions

1. 1

   Slice the onions into 1cm-thick rings and set aside. Tip the vinegar, sugar, 50ml water and 1 tsp salt into a pan, bring to the boil, then remove from the heat. Add the onions to the pan, cover with cling film and leave to cool. You can do this up to a day ahead.

2. 2

   Fill a large saucepan half full with oil and heat until the temperature reaches 180C on a frying thermometer. Mix the flour, cayenne pepper, coriander and 1 tsp salt in a bowl, and set aside.

3. 3

   To make the batter, combine the flours and bicarb in a bowl, then slowly whisk in the beer. Drain the onion rings and coat them in the spiced flour. One at a time, dip them in the batter and fry in the hot oil for 2-3 mins until golden and crisp. Drain on kitchen paper and season with smoked paprika and flaky sea salt.