Thaw the Bacon then separate strips of bacon.

Lay half the Bacon slices in a large frying pan in a single layer then cook over medium heat, until lightly browned but still pliable, about 10 minutes.

Let bacon drain on paper towels. Repeat process with remaining bacon.

Pour Canola oil into a wok to a depth of about 2 inches and heat over medium heat.

Meanwhile, whisk egg whites in a large bowl until soft peaks form. Using a rubber spatula, fold one-quarter of the flour, then one-quarter of the club soda, at a time into whites, folding thoroughly after each addition until batter is smooth.

Working in batches, dip bacon into batter, then deep-fry, turning once, until bacon is golden brown and crisp, about 6 minutes per batch. Drain on a wire rack. Season to taste with salt and serve immediately.