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In a large mixing bowl, whisk together the all-purpose flour, cornstarch, salt, black pepper, garlic powder, paprika, and baking powder until well combined.
Store the dry mix in an airtight container at room temperature for up to 3 months if not using immediately.
When ready to use, measure out 1 cup of the dry batter mix into a mixing bowl.
Gradually add 1 cup of cold water (or cold beer) to the dry mix, whisking until smooth.
Let the batter rest for 5–10 minutes.
Pat your food dry with paper towels.
Dip each piece into the batter, allowing excess to drip off slightly before frying.
Heat oil in a deep fryer or large pot to 350°F–375°F.
Carefully lower the battered food into the hot oil.
Fry until golden brown and crispy, flipping occasionally.
Remove the fried food from the oil and place it on a wire rack or paper towels to drain excess oil.
Serve immediately with your favorite dipping sauces.