|All purpose flour||250 Milliliter (1 Cup)|
|Salt||2 Milliliter (1/2 Teaspoon)|
|White pepper||1⁄2 Milliliter (1/8 Teaspoon)|
|Cayenne pepper||1 1⁄4 Pinch|
|Warm water||250 Milliliter (1 Cup)|
|Olive oil||15 Milliliter (1 Tablespoon)|
|Squid||1 Pound (450 Grams)|
|Large shrimp||1 Pound, shelled and deveined (450 Grams)|
|Fresh scallops||1⁄2 Pound, cut into 1-inch/2.5 centimeter pieces (225 Grams)|
|Firm fish fillets||1⁄2 Pound, cut into 2 x 1-inch (5 x 2.5 cm) pieces (225 Grams, Such As Haddock Or Flounder)|
|Vegetable oil||4 Tablespoon|
|Egg whites||2 Large (At Room Temperature)|
|Tartar sauce||2 Tablespoon|
Combine flour, salt, white pepper and cayenne pepper in medium bowl; stir to mix well.
Combine 1 cup (250 mL) warm water and the olive oil; stir into flour mixture.
Whisk until smooth.
Let batter stand covered, at room temperature, 1 hour.
Meanwhile, clean and slice squid following directions for Marinated Calamari (see Index for recipe).
Pat squid and all other seafood thoroughly dry with paper towels.
Heat 1 1/2 inches (4 cm) vegetable oil in large saucepan to 375F (190°C).
While oil is heating, beat egg whites in small mixer bowl until stiff but not dry peaks form; fold into batter until smooth.
Heat oven to 200°F(95°C).
Dip a few pieces of seafood into batter to coat well; let excess batter drip off.
Fry in oil, turning once or twice, until golden, 1 1/2 to 2 minutes.
Remove from oil with slotted spoon.
Drain on paper towel-lined rack; keep warm in oven.
Repeat until all seafood has been fried.