Beer-Batter Fried Jalapeno Strips, Onion Petals & Pickles - cooking recipe

Ingredients

30 jalapeno peppers, washed, seeded and cut into 'spikes'
1 (16 ounce) jar dill pickles, sandwich slices drained
2 onions (cut into either rings or petals)
1 egg
1 (12 ounce) can beer
1 1/2 cups self-rising flour
1 teaspoon seasoning salt
vegetable oil (for frying)

Preparation

Slice onion and jalapeno as desired, and pat dry pickles onto paper towels.
In a large bowl, whisk together egg, beer, flour and seasoned salt.
Heat oil in heavy skillet or a fry-cooker, following manufacturer's directions.
Dip vegetables into batter, allowing excess batter to drip off.
Fry in batches, about 3 or 4 minutes per batch, or until lightly browned.
Drain onto paper towels. Serve immediately.