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In a large mixing bowl, combine the all-purpose flour, cornstarch, sugar, salt, paprika, onion powder, baking soda, baking powder, and black pepper. Mix everything together until it’s evenly distributed.
Pour in the club soda and stir, breaking up any lumps to achieve a smooth, slightly thick consistency.
Heat up your deep fryer or a large pot with enough oil for frying.
Pat dry your fish and shrimp (about 2 pounds in total) with paper towels.
Once the oil has reached around 375°F (190°C), dip your fish and shrimp into the batter, ensuring they are fully coated.
Carefully lower them into the hot oil and cook until golden brown and crispy. This should take about 2-3 minutes for shrimp and 4-5 minutes for fish.
Use a slotted spoon to lift them out of the oil and transfer to a plate lined with paper towels to drain excess oil.
For crunchies, drizzle some batter into the hot oil and cook until crispy, then scoop them out.