Whisk together 2.5 cups all-purpose flour, 0.5 cup cornstarch, 0.5 cup fine cornmeal, 1 tbsp baking powder, 1 tsp sugar, 2 tsp salt, 1 tsp black pepper, 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder and 1/4 tsp cayenne in a large bowl until evenly combined.

Add wet ingredients

In a separate bowl, lightly beat 1 large egg and whisk in 1 1/2 cups very cold club soda (or sparkling water). Pour the wet mixture into the dry ingredients and stir gently until just combined — the batter should be slightly lumpy and airy. Refrigerate for 10–15 minutes while you prepare fillings; keep cold until frying.

Basket Fillings (choose any combination — makes about 6 hearty baskets)

Pat all chosen fillings dry with paper towels. If using potato wedges, parboil firm potatoes for 6–8 minutes until just tender, cool, and cut into small wedges. Season shrimp and fish strips with 1 tbsp kosher salt and 1 tsp freshly ground black pepper, tossing lightly to coat. Keep everything cold and on a tray in the refrigerator until ready to batter and fry.

Dredge & Fry Prep

Set up dredging stations

Arrange three stations: (1) 1 cup all-purpose flour for an initial dry dredge, (2) two eggs beaten with 1/2 cup milk (or buttermilk) for the wet dredge, and (3) 1 cup breadcrumbs (optional) for extra crunch. Have a wire rack or tray ready to rest battered pieces briefly before frying.

Heat the oil

Pour about 2 quarts oil into a deep fryer or a heavy Dutch oven. Heat to 350°F (175°C). If you don't have a thermometer, oil should shimmer and a small piece of bread browns in about 45–60 seconds.

Dredge and batter

Working in small batches (3–6 pieces at a time depending on size), lightly dredge each piece (shrimp, fish strip, pickle spear, mushroom, or potato wedge) in the 1 cup flour, shake off excess, dip into the egg-milk wash, then dip into the prepared cold soda batter to coat thoroughly. If you want extra crispness, after battering, press into breadcrumbs to adhere a thin layer.

Frying technique

Carefully lower battered pieces into hot oil without overcrowding. Fry shrimp and small items for 1.5–2.5 minutes until golden and cooked through; fish strips 3–4 minutes until golden and flaky; mushroom halves and pickle spears 2.5–3.5 minutes; potato wedges 4–5 minutes until crisp and cooked through. Maintain oil temperature near 340–350°F; adjust heat as needed. Use a slotted spoon or spider to remove items and drain briefly on a wire rack set over a sheet pan (not paper towels) to keep crisp.

Season immediately

While hot, sprinkle fried pieces lightly with a pinch of kosher salt so seasoning adheres. Arrange items into paper-lined baskets or cones immediately.

To Serve & Finish

Divide fried components among 6 baskets (or 6 cones) — about 1/2 lb total filling per basket (mix items to taste). Garnish with chopped parsley and serve with lemon wedges and 2–3 tablespoons tartar sauce or spicy mayo per basket for dipping. Serve immediately while hot and crisp. Leftovers will lose crispness; reheat in a 400°F (200°C) oven on a rack for 6–8 minutes to refresh.