Romesco can be used as an accompaniment to fish, shellfish or potatoes, and is wonderful with grilled steak. Garlicky and spicy, it's an easy crowd pleaser.
Double Crispy Onion Rings
- Canola oil
- 3 large Vidalia or other sweet onions (about 2 lbs)
- 2 cups buttermilk
- 3 cups all-purpose flour
- 1/2 cup cornmeal
- 1 tsp cayenne pepper
- 1 tsp salt
- Freshly cracked black pepper
In a large, heavy pot, heat 3 inches of oil over high heat until it registers 300°F on a candy/deep-fry thermometer, or until a cube of bread turns golden in 20 seconds.
Meanwhile, cut onions into 1/2-inch-thick slices and separate into rings. Pour buttermilk into a bowl, add onion rings and let sit for 10 minutes. In another bowl, combine flour, cornmeal, cayenne, salt and black pepper to taste.
Working with 4 to 5 onion rings at a time, shake off excess buttermilk. Toss in flour mixture and shake off excess. Repeat both steps again. Carefully transfer onions to the hot oil and fry, turning occasionally with tongs, until golden brown, about 3 minutes per batch. Transfer to a plate lined with paper towels and sprinkle with salt to taste. Serve immediately.