Combine the salt and rice flour in a bowl.

In a separate bowl whisk the egg whites until foamy.

Half fill a sauce pan with oil and place over medium heat until the temperature reaches 180C.

Dip the fish in the egg, then the flour mixture and toss to coat.  Cook in batches for 1-2 minutes each piece, until golden brown.  Remove using a slotted spoon on paper towel.

Serve with lime wedges on the side.