|I use this batter for almost anything I deep fry. There are many different types of batter, but this is simple and delicious.
In a Tupperware container (easy transport to the tailgate), dump two cups of flour. Mix in a 1/2 tbsp. of salt, 1/2 tbsp. of pepper and 1 tbsp. melted butter. Add a few splashes of Frank's Original Hot Sauce. My wife thinks this is craziness, but she loves the result every time.
Add one 12 oz. bottle of Ghettoblaster beer from the Motor City Brewing Works. Stir. You can add more Ghettoblaster if you desire a thinner consitency.
Refrigerate until the tailgate.
Set up your fryer at the tailgate and bring a gallon of oil to a boil at approx. 300 degrees. Not too hot, or you'll just flash-fry everything.
Take your onion (chopped into rings), your cocktail shrimp, stuffed mushrooms, or your jalepeno peppers stuffed with cheddar or cream cheese and toss them into the batter. Coat them liberally and fling 'em in the fryer.
Cook it till it floats
My rule of thumb for deep frying is, "To hell with timing, cook it till it floats." This technique works virtually every time with whatever you're cooking; french fries, onion rings, shrimp, chicken wings... even turkeys! Once it floats to the top all golden brown, use your strainer to fish it out. There is an artistry involved and a little trial and error is expected until you can recognize the fry that is perfect for you. Let it cool in a foil pan and serve.