Perfect Deep-Fry Batter

Mix eggs and flour together, then thin with water to a consistency just thick enough to adhere to the food you intend to fry. If necessary, rinse or dip food to be fried in water. Then dip food into seasoned flour, then into batter, then back into the seasoned flour. For shrimp, onion rings, or almost anything else, you'll be able to gauge doneness by the golden color of the batter; the trick is to not attempt to batter-fry too-large pieces of anything.

*(use anything you like; for shrimp, my usual mix is salt, pepper, granulated garlic, and a bit of Tony Cachere's; for onion rings just salt and pepper will do.)