Deep-fried Seafood (Italian egg white and cornstarch batter)

This recipe is good for any seafood including shrimp, scallops, fish, and calamari

Vegetable oil for deep-frying
1 lb. medium-sized fresh shrimp
1/2 cup flour
lemon wedges, to serve

For the Batter:
1 egg white
1 Tbsp. olive oil
1/2 Tbsp. white wine vinegar
1/2 cup flour
1 tsp. baking soda
1/6 cup (2 1/2 - 3 Tbsp.) cornstarch
salt and freshly ground black pepper
1/2 cup water

Make the batter in a large bowl by beating the egg white, olive oil, and vinegar together lightly with a wire whisk. Beat in the dry ingredients, and whisk until well blended. Beat in the water a little at a time. Cover the bowl and allow to stand 15 minutes.

Heat the oil for deep-frying until a small piece of bread sizzles as soon as it is dropped in (about 360 degrees).

Dredge the shrimp in the 1/2 cup flour. Dip them in the batter and fry in small batches for about 1 minute, stirring with a slotted spoon to keep them from sticking together.

Remove and drain on paper towels. Allow the oil to come back up to the correct temperature between batches. Sprinkle lightly with salt, and serve hot with lemon wedges.