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You already know how much I love the onion rings at Seaton’s Scott Place. But what you may not be aware of is the appetizer’s cool back story, complete with a recipe that hails from the former Fisher’s Steak House in North Little Rock. The restaurant resided just down the road from the Seaton family’s previous restaurant, The White Pig Inn. Owners Greg Seaton and Roy Fisher remained friends up until Fisher’s recent passing.
“Although Mr. Fisher was not blood-related to us, he was ‘Paps’ to my family, just like he was to all of his grandkids. We lived across the street from them for more than 15 years. We shared the history of owning two of the oldest restaurants in the state. My dad and Paps shared restaurant stories for years. In fact, in 2005, upon his retirement, he offered us his famous hand-dipped onion ring recipe to serve at The Pig. Feeling overwhelmed by the gesture at the time, dad did not feel right about it.”
“In 2015, dad bought another restaurant, Seaton’s Scott Place, and he walked across the street one afternoon and asked him for the recipe. Paps just looked at him. Dad said, ‘you offered it to me back when you retired! Paps laughed and simply replied, “I did?’ After some persuading, he offered it up. He came to the restaurant and demonstrated his technique, and from that point on, it was on our menu as ‘Fisher’s Old School Rings.’ His onion rings bring many customers near and far. We are honored to continue the tradition in our family business,” says manager Allie Seaton.
Just what makes these onion rings so very special and one of their most popular menu items? History is one thing, but in the end, the taste is what truly matters.
Says Seaton, “They are hand-battered and fried, so what’s not to love about that? They are light and crispy and pair great with the sauce of your choice. They are an item that I am extremely proud to recommend to our customers, probably because I know how much the Fishers were loved and respected in the food industry. Faces light up when I tell customers they are his recipe. I truly believe it’s a nostalgic experience for many.”
The rings hit the table piping hot, so give them a minute or two to cool down. In the meantime, add a pinch of salt and pepper, as they serve them without seasonings. I love how the batter remains on the onion with each bite, rather than falling off in a crumbly mess. Also, an excellent fry job means these onion rings are not at all greasy. So, whether you share amongst friends as an appetizer or treat the rings as the perfect complement to Seaton’s barbeque or catfish dinner, know that this recipe has a long and cherished history.
And a tasty one at that.
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