Secret to Allergy Friendly Onion Rings, Batter fried Fish, etc.

Do you crave deep friend foods that are so hard to find on a limited diet? Mind you, these can give you a heart attack just looking at them, but a few every once in awhile can be a wonderful treat. We serve it with a nice salad to ease the guilt.

This is from "125 Best Gluten-Free Recipes" by Donna Washburn and Heather Butt. Preheat deep fryer or wok to 350F. Rachel Ray says to put in a wooden spoon until there are bubbles around it.Then you know it is the right temperature. Warning: This cookbook has some good recipes, but they require many different types of flour.

2 Egg whites (I use egg replacer for 2 eggs)
1/3 cup cornstarch (potato starch might work)
1/2 tsp paprika (this is the most important ingredient, it helps the batter brown)
1 lb fish fillets such as sole, haddock or tilapia
onions, mushrooms, or whatever else you like battered
Veg oil for frying (we use rice oil)

1. In a small bowl, using an electric mixer, beat egg whites until fluffy but not dry. Add corn starch and paprika to egg whites. With a rubber spatula, fold in. Set aside.
2. Rinse fillets under cold running water and pat dry. Dredge in sweet rice flour. Dip into prepared batter to generously coat, leaving as much batter on the fish as possible. 
3. Deep-fry fish for 2 to 4 minutes on each side until the coating is crisp adn the fish is fork tender. Drain on Paper towels. Do the same with onion rings, mushrooms or whatever veggies you might eat in a tempura fashion.