Golden onion rings with tartare sauce



Peel the onions, cut into rings and arrange them in a bowl with water; then open the rings one by one and add the salt.
Cover the onions with foil and store them in a refrigerator for 5 hours; then drain and leave them in the colander for one hour.
Put a couple of tablespoons of mayonnaise in a bowl and add the finely chopped gherkins (pickles), capers, anchovies and parsley; mix together the sauce and add a tablespoon of brandy.
Coat the onion rings in the flour and fry in sunflower oil  (170°C) until golden brown

To serve

Place the onion rings in a dish and serve with sauce on the side.