Homemade fried onion batter question

Water, flour, water, flour, fry.

So once battered then wet then battered then fridge for 30mins?

My method. Slice onion into rings and soak in ice water for a little while. Dip rings in seasoned flour then into egg/milk wash back into flour. Put In fridge until batter is cold this keeps the flour from falling off frying. Into oil at 350 fry into golden color. Best onion rings and flour sticks to the rings.

I like the beer batter technique. It did take some practice and tweaking to get it right.

Soak the onions in buttermilk for an hour, drain and dust them in plain flour, no seasoning makes the flour stick better. You can let them rest at this point or move straight along. Dredge in a pretty thick seasoned beer mix then straight into 350 oil. Small batches - they should all float on the top of the oil without touching - for 3-4 minutes until the batter sets, then flip once until browned. If the onions are cooked through they should not slide out the crust when you bite.

Well I put a lil milk and 2 eggs to make a milk/egg wash, passed thru Zatarans seasoned fish fry then back thru milk/egg wash and back thru Zatarans.

100 % best home made fried onion rings I’ve ever fried. Thanks fellas for the help!