Pour oil into a deep skillet or casserole.

Place over medium high heat and heat to a temperature of 365 or 375°F. (When the oil reaches 375°F, a pinch of flour will sizzle as soon as it hits the oil. A cube of bread will turn golden in 25 to 30 seconds. Adjust the heat as needed to maintain a steady temperature.)

Place flour in a pie plate or shallow bowl.

Beat the egg with the water and salt in another shallow bowl. Place this next to the flour.

Place the bread crumbs in a third pie plate or shallow bowl and place beside eggs, closest to the stove.

Working quickly, dip 5 or 6 shrimp in the flour. Toss them to coat.

Shake off excess flour, either with your fingers or with a mesh skimmer, and dip the shrimp into the egg mixture.

Then roll them in cracker meal to coat lightly, gently pressing each shrimp flat.

Place breaded shrimp in hot oil and fry until golden brown, 2 to 3 minutes.

Remove to a paper towel-covered plate to drain and keep them warm while you bread and fry the remaining shrimp.

Serve hot with tartar and/or cocktail sauce or other dipping sauces.

Garnish with lemon wedges.