Chef Gail Cunningham shows you step-by-step how to make Guinness Beer Battered Onion Rings—just in time for Super Bowl parties…and St. Pat’s Day is coming up, too.

For the complete ingredient list and preparation instructions, please refer to the recipe.

For best results, have everything set up assembly-line style before you start frying. Arrange bowls of drained buttermilk-soaked onion rings, seasoned flour and beer batter on the counter, along with a baking rack layered on a sheet pan to drain battered onion rings.

Slice Vidalia onions into rings.

Soak onion rings in in a bowl with 2 cups of buttermilk.

In a separate bowl, combine 1 cup flour, 1 teaspoon garlic pepper and 1 teaspoon salt and stir to blend.

In another bowl, combine 1 cup flour and one 12-ounce bottle of Guinness Extra Stout Beer…

…and whisk to blend. Meanwhile, heat oil in deep heavy pan or deep fryer to 350°F.

Working in small batches, remove onions from buttermilk and drain.

Dredge onions in seasoned flour. Shake excess.

Dip in beer batter.

Drain excess beer batter on baking rack.

Carefully lower onion rings, one at a time, into hot oil (do not overcrowd).

Deep fry until golden brown, turning with tongs several times during frying.

Remove from oil and drain over paper towels.

Season with salt if desired. Serve hot.

Enjoy with your beverage of choice.