Toss the cabbage ingredients together in a medium bowl. Put in the refrigerator.
Combine the cream ingredients. Put in the refrigerator.
Mix the wet and dry batter ingredients in separate bowls set aside
In a medium skillet, over medium, add enough oil to reach a depth of 1/2 inch. Heat the oil until the deep-fry thermometer registers 350ºF, or when the end of a wooden spoon sizzles when dipped in oil.
Dip in dry ingredients, then in wet ingredients then transfer to oil once it’s reached 350ºF
Working in batches so as not to crowd the pan, dip the fish strips and shrimp in the batter and coat on both sides. Let the excess batter drip off, then fry the fish and shrimp in the hot oil until golden brown and cooked through, about 5 minutes. Transfer to a plate lined with paper towels to drain.
