Beer Battered Onion Rings -- what makes them look shiny? I'm working on a  beer battered onion ring recipe and I think I have the recipe part but the onion rings look dull as they cool. I notice at restaurants etc...that they are usually shiny. 

Is it an ingredient I'm missing (I keep thinking egg whites -- which I am not using)? or could it be the oil? I did not use peanut oil and I don't think my home fryer hold heat really well.

Right now the recipe is just flour, beer and seasonings (with the onions coated in flour before they are dipped). It's for a fund raiser so I really want to wow the patrons if possible.
The shininess is from oil that has seeped into your food. According to About.com, the temperature at which oil starts to seep into food is around 163˚C (325˚F). You need to keep the temperature above that to prevent it getting shiny. Remember to use an oil with a high smoking point so you don't replace the shine with a carcinogen.