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In a large mixing bowl, combine all-purpose flour, cornstarch, baking powder, salt, garlic powder, onion powder, paprika, and cayenne pepper.
Whisk the dry ingredients until well incorporated, ensuring an even distribution of spices.
Gradually pour in the cold club soda or beer, whisking to combine. Lumps are fine.
The batter should have a pancake batter-like consistency—thick enough to coat the seafood but not too dense.
Allow the batter to rest for 10-15 minutes, letting the ingredients meld and the mixture reach an optimal texture.
Heat vegetable oil in a deep fryer or a heavy-bottomed pot to 375°F (190°C).
Dip seafood into the batter, ensuring a full and even coating.
Carefully lower the battered seafood into the hot oil, frying until golden brown and crispy.
Use a slotted spoon to remove the fried seafood and place it on a paper towel-lined plate to absorb excess oil.