Start heating the oil in a large pot over high heat.
Combine the flour with the Creole Seasoning in a bowl. Dip the onions in the egg wash and toss in the seasoned flour.
When the oil is very hot (about 375?F), fry the onions in batches until golden and crisp, for about 2 to 3 minutes. Remove with a slotted spoon, drain on paper towels, and sprinkle with the salt. Serve immediately or keep warm on a baking sheet in a 250?F oven.
Yield: about 2 cups