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I've never ventured into Jalapeno Popper land, but I would assume that a similar batter that a chile relleno uses would work great.
1 1/2 cups flour, divided
1 teaspoon baking powder
1/2 teaspoon salt, plus 1/2 teaspoon
12 ounces beer
Combine 1 cup of the flour, baking powder, and 1/2 teaspoon of salt in a large bowl. Gradually add the beer, whisking until the batter is smooth. Cover with plastic wrap, and refrigerate for 1 hour.
Dredge the peppers in flour, then dip in batter, then fry. Maybe that'll work better.
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