Ingredients:

  • 1 lb white fish fillets (cod, haddock, or tilapia), cut into 3-inch strips
  • 1 lb large shrimp, peeled and deveined, tail on
  • 1 tsp fine sea salt
  • 0.5 tsp black pepper
  • 1.5 cups all-purpose flour
  • 0.5 cup cornstarch
  • 1 tbsp garlic powder
  • 1 tbsp smoked paprika
  • 1 tsp cayenne pepper
  • 2 large eggs
  • 0.5 cup cold sparkling water
  • 1 quart high smoke point oil (for frying)

Instructions:

  1. Pat the fish strips and shrimp extremely dry using paper towels. Season the seafood lightly with salt and pepper.
  2. In one bowl, whisk together the flour, cornstarch, garlic powder, smoked paprika, and cayenne pepper. In a second bowl, whisk the eggs and cold sparkling water until combined.
  3. Dredge each piece of seafood first in the flour mixture, then dip into the egg mixture, and finally back into the flour mixture. Shake off excess coating.
  4. Heat oil in a heavy-bottomed pot to 375°F (190°C). Fry fish strips in batches for 3–4 minutes until deep golden brown and internal temperature reaches 145°F (63°C).
  5. Fry the shrimp in batches for 2–3 minutes until they curl into a 'C' shape and the batter is crisp. Drain all seafood on a wire cooling rack.