Adam Liaw’s parmesan onion rings

Ingredients150ml ice-cold beer1 egg½ cup self-raising flour, plus extra for dusting½ tsp smoked paprika½ cup grated parmesan500ml vegetable oil, for deep frying1 large brown onion, sliced into 1cm-wide ringssalt, to seasonMethodStep 1Combine the beer, egg, flour and paprika in a bowl and whisk to the consistency of thickened cream. Whisk in the parmesan and set aside.Step 2Heat the oil to 165C in a small saucepan. Separate the rings of the onion and dust with a little extra flour. Dip the rings into the batter and add to the oil in batches. Fry until crisp and browned, then drain well. Repeat for the remaining onion rings. Season with salt and serve.