I tend to agree with panini and chefpeter on this one. I never flour (or starch in any way) my product before battering and frying it. You just need to make sure that your batter is the proper consistency (no I can't tell you what that consistency is because it all depends on the type of batter you are making) and you must treat it gently. Too often cooks think that deep frying takes no finesse, but it does. Many battered items, especially those with a delicate batter can't stand a lot of bouncing around (ie frying at a really high heat, banging the baskets around, stirring the stuff). When I do battered items I do it with a lowered basket. I dip my shrimp, fish, etc. in batter, allow it to drip off slightly, then gently hand lower it into the fryer, one piece at a time. Also watch the consistency of your batter over time. As you dip your shrimp you add small amounts of liquid, which over time loosen your batter, requiring that you re-thicken it occasionally.