Mix Dry Ingredients: In a large bowl, whisk together the flour, cornstarch, baking powder, salt, pepper, garlic powder, and paprika. The cornstarch is key to creating that crispy, light texture similar to Long John Silver’s batter.
Add Sparkling Water: Slowly add the sparkling water (or club soda) to the dry ingredients, whisking constantly until smooth. The cold water helps keep the batter light and crispy, while the carbonation gives it an airy texture. Add the vegetable oil for a little extra crispiness if desired.
Heat the Oil: Heat vegetable oil in a deep fryer or large heavy-bottomed pot to 350°F (175°C). You’ll want enough oil to fully submerge your fish or seafood.
Dip and Fry: Pat your fish, shrimp, or seafood dry with a paper towel. Dip each piece into the batter, coating it evenly. Carefully drop the battered fish or shrimp into the hot oil. Fry in batches for 3-4 minutes, or until golden brown and crispy. Don’t overcrowd the pan to ensure the food fries evenly.
Drain and Serve: Once fried, remove the food with a slotted spoon and drain on a paper towel. Serve hot with your favorite sides like fries, cole slaw, or hushpuppies.
