Rinse the jalapeños under cold water, cut off the stems, halve each pepper lengthwise, and remove seeds if desired.

In a large mixing bowl, whisk together all-purpose flour, kosher salt, black pepper, chili powder, garlic powder, eggs, and beer until smooth.

Pour vegetable oil into a deep fryer or large skillet until about 2-3 inches deep. Heat over medium-high until it reaches 365°F (185°C).

Dip each jalapeño spear into the batter, ensuring it's fully coated, and let excess batter drip off.

Carefully place the battered jalapeños in the hot oil and fry for about 3-5 minutes until golden brown.

Remove from oil and drain on paper towels, sprinkle with kosher salt to taste while hot.