Batter and the flour are usually (must/should be) kept cold. Batter (I'm hoping you mean the egg/milk mixture) is usually made in relatively small batches and kept cold.
We used to keep our flour/seasoning mixture cold, too. and sifted it frequently.
Southern Brethren BBQ Competition Team
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KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker