Ingredients

• 1 cup (125g) all-purpose flour
• ¼ cup (30g) cornstarch (key for crispness!)
• 1 tsp baking powder
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp paprika
• ½ tsp salt
• ¼ tsp black pepper
• Optional: ¼ tsp cayenne (for heat) or ½ tsp dried herbs (parsley, thyme)

To Make Batter (per batch):
• 1 cup ice-cold sparkling water or club soda (chilled—air bubbles = crisp!)
• 1 egg white, lightly beaten (optional—adds lift & adhesion)
• Oil for frying (peanut, canola, or avocado, 2–3″ deep)

Instructions

Make dry mix: Whisk all dry ingredients in a large bowl or store in an airtight jar for up to 1 month.
Prepare batter: Just before frying, whisk ice-cold sparkling water (and egg white, if using) into 1½ cups of dry mix until smooth—small lumps are OK; overmixing = chewy crust.
Prep food: Pat items very dry. For extra hold, dust lightly with flour before dipping in batter.
Fry: Heat oil to 350–375°F (175–190°C). Dip food into batter, let excess drip off, and fry until golden and cooked through:
– Shrimp/fish: 2–3 min
– Veggie sticks: 3–4 min
– Chicken strips: 4–5 min
Drain on a wire rack (not paper towels)—keeps crust crisp! Season immediately with flaky salt.