Preparation:
Whisk together flour, beer, and 2 teaspoons salt cover and let stand for 3 hours meanwhile soak onion slices in ice water cut potatoes into 1/8x1/8x5-inch shoestrings transfer potatoes to ice water as they are cut soak for at least 30 minutes heat oil in a dutch oven or deep fryer to a depth of at least 3-inches drain potato strings well, pat dry add to oil and fry for 2-3 minutes, until golden brown drain on paper towels, keep warm drain onions well, pat dry dip into batter, allowing excess to drip off add to oil in small batches and fry until golden drain on paper towels salt lightly serve hot |
