Simon and Seafort’s Onion Rings

Perched high above Cook Inlet in Anchorage, Simon and Seafort’s has served some of Alaska’s finest seafood since 1978. But their beer-battered onion rings have achieved almost legendary status among their many celebrated dishes. These aren’t your ordinary onion rings – they’re perfectly crispy, expertly seasoned, and boast a light, airy batter that shatters just right with each bite.

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What Makes These Onion Rings Special

The secret to these exceptional onion rings lies in three key elements: the choice of onions, the overnight chilling process, and a perfectly seasoned beer batter that creates that signature crispy coating. Spanish onions and Budweiser beer are the ideal foundation for this classic recipe.

Equipment Needed

• Deep fryer or large, heavy-bottomed pot
• Candy/deep-fry thermometer
• Spider strainer or frying basket
• Paper towels
• Large mixing bowls
• Whisk
• Sharp knife
• Cutting board
• Baking sheets
• Wire cooling rack

Ingredients and Their Roles

For the Onions:

• Spanish onions – Their sweet, mild flavor and firm texture make them perfect for frying
• Milk (for dredging) – Helps the initial flour coating adhere to the onions

For the Batter:

• All-purpose flour – Creates the base of the crispy coating
• Baking powder – Creates air bubbles for a lighter, crispier texture
• Sugar – Helps achieve golden-brown color and balances flavors
• Lawry’s Seasoning Salt – Provides the signature seasoning blend
• Garlic powder – Adds depth of flavor
• 1 can (12 oz) beer (preferably Budweiser) – Creates a light, airy batter and adds flavor
• Additional flour for dredging – Helps batter adhere to onions
• Vegetable oil for frying – High smoke point ideal for deep frying

Step-by-Step Instructions

Day Before:

1. Peel onions and slice into ⅛-inch thick rings
2. Separate rings, reserving smaller inner rings for other uses
3. Place rings in an airtight container
4. Refrigerate overnight (this crucial step helps rings separate easily and stay firm while frying)

Prepare the Batter:

1. In a large bowl, whisk together:
   • Flour
   • Baking powder
   • Sugar
   • Lawry’s Seasoning Salt
   • Garlic powder
2. Slowly whisk in beer until the batter reaches a cream-like consistency
3. Let batter rest for 10 minutes

Frying Process:

1. Season immediately with salt
2. Heat oil to 365°F (use a thermometer for accuracy)
   • Set up a dredging station:
   • Bowl with milk
   • Bowl with flour
   • Bowl with beer batter
3. Working in batches:
   • Dip rings in milk
   • Coat with flour
   • Dip in beer batter
4. Fry using the double-fry method:
   • First fry: 10 seconds
   • Separate rings
   • Second fry: 3 minutes or until golden brown
5. Drain on a wire rack over paper towels
6. Season immediately with salt

Storage & Reheating

Storage:

• Best served immediately
• Can be held in 200°F oven for up to 30 minutes
• Not recommended for long-term storage

Reheating:

• If necessary, reheat in 400°F oven
• Place on a wire rack over a baking sheet
• Heat 3-5 minutes until crispy

Perfect Pairings:

• Grilled steaks
• Seafood dishes
• Burgers
• Cold beer

Can’t get enough onion rings? Try some of these famous onion rings!

You can’t have onion rings without delicious dipping sauces!

These onion rings are the perfect side dish for almost any meal, but they’re so good they might steal the show! While they take a bit of preparation, the result is well worth the effort – crispy, golden rings that would make Simon and Seafort proud.

Remember: The key to success is preparing and maintaining proper oil temperature throughout frying. Happy cooking!

Simon and Seafort’s Onion Rings

Make Simon and Seafort’s Onion Rings at home.