Instructions:
Step 1
In a large bowl, whisk together the flour, cornstarch, sugar, salt, paprika, onion powder, baking soda, baking powder, and black pepper.
Step 2
Gradually add the club soda to the dry ingredients, stirring well to avoid lumps.
Step 3
Heat oil in a deep fryer or large pot to 375°F (190°C).
Step 4
Pat your fish and shrimp dry with paper towels.
Step 5
Dip the fish and shrimp into the batter, ensuring they are well-coated.
Step 6
Carefully place them into the hot oil.
Step 7
Fry the shrimp for 2-3 minutes and the fish for 4-5 minutes, or until golden brown and crispy.
Step 8
Use a slotted spoon to remove the fried items and place them on paper towels to drain excess oil.
Step 9
For an extra treat, drop a small amount of batter into the hot oil to make crispy bits. Serve your crispy fish and shrimp hot!
Pro Tips:
Chill the Batter: For an even crispier texture, refrigerate the batter for about 30 minutes before using. This helps it adhere better to the seafood.
Check Oil Temperature: Use a thermometer to ensure the oil is at the right temperature (375°F or 190°C) before frying. If the oil is too cool, the batter will absorb more oil and become greasy.
Do Not Overcrowd: Fry the seafood in batches to avoid overcrowding the pot. This keeps the oil temperature consistent and ensures a crispy coating.
Use Paper Towels: Drain the fried seafood on paper towels to remove excess oil and keep it crispy.
Nutritional Information (per serving, assuming 4 servings total):
Calories: 290
Protein: 10g
Fat: 14g
Carbohydrates: 31g
Fiber: 1g
Sugar: 4g
Sodium: 620mg