Cut off hard end from spears. Those are tough so just trim those away.

Heat oil in pan deep enough to deep fry. Heat to 375°F.

Whisk together the flour, cornmeal, salt, pepper until combined.

Add beer and whisk until smooth.

Let sit about 5 minutes then dip spears one at a time in batter and let excess drain off.

Carefully drop battered spears in hot oil and fry to golden brown. Stir gently to keep spears from sticking together.

Drain on paper towel lines cookie sheet and keep warm in 200°F oven until all are cooked.

Mix 1 bottle of ranch salad dressing with small can of chopped chipotle chilies and sauce from can. Mix well and refrigerate for a few hours or overnight is best to marry the flavors. Make dipping sauce day before you fry spears and it is best.