Slice the onions into 1/2 inch slices and separate the rings. Mix together the buttermilk and hot sauce and pour over the onions. Marinate the onions for 1 hour.
To prepare, heat approximately 6 cup oil in a heavy bottomed pot or dutch oven to 350°F.
Mix together the flour, seasoned salt, seafood seasoning, onion powder, garlic powder, paprika and cumin.
Separate the seasoned flour using 1 1/4 cup for dredging. Mix the remaining 1 cup with 12 oz beer stirring until the flour dissolves.
Shake the excess buttermilk from each onion ring, then dredge lightly in the seasoned flour.
Dip into the beer batter letting the excess drip off then lower into the hot oil. Don't crowd the oil, or the onion rings will stick together.
Cook until golden around 2 minutes, turning as needed. Keep the oil temperature around 350°-360°F.
Place on paper towels to drain. Sprinkle lightly with additional seasoned salt or seafood seasoning immediately after removing them from the oil.
Serve with Creole dipping sauce, if desired.
To prepare the sauce: Place all of the ingredients into a blender and pulse until combined. Chill thoroughly for at least 2 hours prior to serving.(Yield: approximately 1 1/2 cups)