Popcorn Shrimp

This comes from Chris Shepherd's cookbook Cook Like a Local.  My Food 52 cookbook group universally panned the corn based butter sauce included so we made a dipping sauce with sour cream and sriracha instead.
This is so so good.  The smaller the shrimp the better, but super simple and an easy week night meal. 

• Kosher salt
• Freshly ground pepper
• 1 cup rice flour
• 1 large egg
• 1/2 cup whole milk
• 1 pound shelled and deveined small shrimp
• Vegetable oil, for frying
• Snipped chives and lime wedges, for serving 

Set a rack over a baking sheet. Put the rice flour in a pie plate. In another pie plate, beat the egg with the milk. Season the shrimp with salt and pepper and dust them in the rice flour, tapping off the excess. Dip the dusted shrimp in the egg, then dredge again in the flour; transfer to the rack.

In a large saucepan, heat 1 1/2 inches of vegetable oil to 350°. Add half of the shrimp to the oil and fry until golden and crisp, about 2 minutes. Using a slotted spoon, transfer the shrimp to a paper towel–lined baking sheet and season lightly with salt and pepper. Repeat with the remaining shrimp.

Transfer the shrimp to a platter and garnish with chives and lime wedges.