I always do a wet/dry double batter. You take whatever for batter, I like Drakes for fish, put some in a bowl and mix with beer making a kinda thin wet batter, then from there i put it in a gallon ziploc bag full of dry batter and toss it around coating well. Really hot oil is the key with any batter I think. I also always fry in a large cast iron skillet with about 1 1/2 of oil as opposed to deep frying, i seem to have an easier time getting a more consistant color and texture to the finished product.