Make sure your fish and shrimps are thawed completely and pat dry before you start.
Cut your fillet into equal pieces, this is important to ensure a moist fish that cooks evenly. into even pieces.
Season the fish and shrimps with some salt and set aside.
Meanwhile, bring a sauce pan of oil to heat and start working on your batter.
In a bowl mix the flour, salt, white pepper, paprika, and baking powder.
Pour half a cup of non alcoholic beer and half a cup of soda water, I advise that you use these cold and out of the fridge. The cold liquid stops the gluten from working overtime, helping it stay light and crisp rather than thick and heavy. Mix well.
If batter is too dry, add the remaining soda water. I used the whole 1 cup for this recipe.
Now coat the fish fillets into the batter one at a time, drain excess liquid by holding it above your bowl for a few seconds and place in the hot oil.
When you place the fish, place it into the oil and away from you as not to splatter.
Drain fish and shrimps in a colander not on paper towels so the side down does not get soggy and serve next to tartar sauce.