Preheat a fryer or steep-sided pan, with 1-inch of canola oil, to 375 degrees F.
In a large bowl, combine the seafood, egg whites and caperberries. Blend the cornstarch and flours together in a deep bowl. In a mesh basket add the fish, making sure to shake off the excess egg whites. Add the fish to the flour mixture, coating thoroughly. Carefully transfer the fish to the fryer basket and submerge them in the hot oil. Let cook, shaking the basket every so often, so that they will not stick together, until golden brown and crispy. Be careful of the splattering oil.
Drain on paper towels and season with sea salt. Transfer the fish to a serving platter and garnish with lemon wedges.
If you don't have a fryer basket, use a metal strainer to add the fish to the oil and to remove them from the oil.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
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