You don't know what it is, or you didn't invoke this page to learn - you came to check.
It's something like battering a steak, or a drumstick, or a slice of hard cheese, or a larger mushroom, except there's no battering mix. The steak is covered with flour, then rolled in slightly beaten eggs (not foamy, no mixer, just hand stirred by a simple fork), possibly in flour again (mind plays tricks on itself) and then dipped in hot lard (or vegetable oil, for those who like to risk that)... and then it may get crunchy on the tips, or not, not important. It's the color that's important, should be somewhere between gold and copper.