This delicate batter is thin, flavorful, and crisp, with just a hint of smoky seasoning and the light crunch of cornmeal. It works best on firm foods: shrimp, onion rings, mushrooms, firm fish, and thin slices of firm veggies, such as sweet potato, eggplant, and zucchini, The batter is best used immediately after being prepared, so be sure to have all the rest of the ingredients (the food being battered) fully assembled beforehand.

1. In a large bowl, stir together flour, cornmeal, baking powder, salt, and pepper.
2. In a separate, smaller bowl, stir together egg, liquid smoke, and beer. Stir into the flour mixture and whisk briefly, but do not overmix. In the frying pan, begin heating oil to 365°.
3. Pat dry the ingredients to be fried and dust them lightly with flour immediately before dipping into the batter and frying.

• Always heat oil from 350° to 375° F.
• Always use fresh oil.
• Use enough oil to cover the food by at least 1 inch (2.5 centimeters).
• Use a long-handled slotted spoon or long tongs.
• After removing food from the frying pan, place the food on paper towels.