- 1 onion
- Sarson’s malt Vinegar
- Vegetable oil (for deep frying)
- Sarson’s Worcester sauce
- Thickly slice an onion, break into rings and soak in Sarson’s malt vinegar for 4 hours.
- Drain and dab dry with kitchen towel.
- Dip in beaten egg and then toss in flour.
- Heat 2cm vegetable oil in a pan. Once hot fry until golden.
- Serve with Sarson's Worcester sauce.