Mix the flour, warm water, 3 tbsp. oil and 1/2 tsp. salt in a wide bowl to make a creamy batter. Do not whisk or stir too long. It is advisable to let the finished batter rest for 2 hours at room temperature, if necessary you can use it on the spot. The egg whites should be beaten with a hand mixer or possibly whisk until very stiff and folded in just before using the dough. In a 3 to 4 1 capacity pot, bring 1 liter of water to a boil and make the squid in it for 20 minutes at a moderate temperature with the lid closed. Drain them in a colander and put the pieces on kitchen paper. Remove the lobster tails from the shell and remove the intestinal veins, but leave the tails on. Quickly rinse the crabs and smelts under cold running water, dab dry and set aside with the squid. Season everything with salt and season with pepper. In a deep fryer, heat 250 grams of shortening or possibly an equivalent mass of oil to 175 degrees. Preheat the stove to 125 degrees and line a large shallow baking pan or possibly a tray with kitchen paper. Finish baking the crawfish tails, smelts and squid in order, dipping 5 or possibly 6 pieces into the batter (with which you have previously mixed the snow) at the beginning. When all are well coated, lift out in turn with tongs or possibly a slotted spoon. Drain the dough before mixing the individual
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