1 cup all-purpose flour
1 egg (beaten)
1 tsp salt
1 tbs granulated white sugar
1 tbs cooking oil (or shortening)
1-1/2 tsp baking powder
1/4 tsp ground black pepper
1/8 tsp dried oregano leaves
1 cup warm beer
2 lbs large size black tiger shrimps, shelled and deveined (or sliced white fish fillet)

Mix together all ingredients, except the egg and the beer, in medium size bowl.
Place in a food processor and blend together until oil has blended into flour and it has a coarse consistency.
Mix the egg and the beer and gradually add to the flour mixture, starting with about 1/2 cup, to make a batter consistency of very thick pancake batter.
Fold the ingredients in (but do not beat) until smooth.
Heat enough cooking oil in a wok to approximately 375 degrees.

Hold the shrimp by the tail and dip into the batter (you can also use fish fillets or veggies such as zucchini, mushrooms, etc.) and gently drop into the moderately hot oil (approximately 375 degrees) and deep-fry until puffy and golden brown, about 1 minute, each side.
Remove and drain on strainer or paper towel.