Combine Dill Pickle Potato Chips (200 gram), All-Purpose Flour (3 tablespoon), Dried Dill Weed (1/2 teaspoon), Salt (1/4 teaspoon), and Ground Black Pepper (1/4 teaspoon) in the bowl of a food processor. Blend until chips have broken down into small crumbs. Remove coating to a shallow bowl and set aside.
Prepare breading station by adding remaining All-Purpose Flour (3 tablespoon) to a shallow bowl and seasoning lightly with Salt and Pepper (to taste). In a second shallow bowl, whisk the Egg (3) with Water (2 tablespoon). Arrange breading station starting with the flour, then the egg whites, and finally the potato chip coating.
In a large dutch oven, pot, or deep fryer, heat Canola Oil (to taste) to 350 degrees F (175 degrees C) using a deep-fry thermometer.
Pat tail-on Shrimp (20) dry with a paper towel and toss in flour to coat. Shake off 6-7 shrimp and add to egg white bowl and toss to coat. Remove shrimp one by one to the potato chip bowl and press both sides of shrimp into coating. Place prepared shrimp on a plate or small baking sheet. Repeat with remaining shrimp until all are coated.
Drop 5-6 shrimp into hot oil and cook for approximately 3 minutes, or until golden. Remove with slotted scoop to a paper towel-lined plate. Continue with remaining shrimp.
Serve immediately with Tartar Sauce (to taste). Enjoy!