- In a deep, heavy saucepan, heat at least three inches deep of the canola oil to 375 degrees. The more oil you use, the crisper and better the rings will come out.
- With a fork, blend the Creole seasoning into the flour. Divide the seasoned flour into two batches.
- Beat the eggs. Add the beer, stirring with a whisk.
- Peel the onions and slice them as thin as you can make them. Dredge them through the dry seasoned flour and knock off the excess. Pass them through the egg and beer wash, and allow excess to drip off. Dredge the rings through the second batch of seasoned flour.
- Check the temperature of the oil for 375 degrees. Fry about a handful of rings at a time. Drain them in a sieve or in a basket lined with coffee filters. (Works better than paper towels, and doesn't allow the rings to get soggy.)
- After many batches, the loose flour in the oil will begin to turn brown. You may ignore this, or strain the oil through a coffee filter to keep it from discoloring the later batches of onion rings.
- Serve the onion rings immediately after taking them from the fryer. They're best very hot.