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It doesn't matter what liquid you use, as long as it's cold- ice cold. If you're cooking a lot of tempura, replace a bit of the flour in your recipe with cornstarch, and things will stay crispy longer. Also put your batter bowl into a bigger bowl that has some ice, water and salt at the bottom. This keeps your batter cold. Dredging the food in flour before dipping in the batter makes the batter adhere a bit better to the food. Beat your batter just long enough to mix it, too much and it produces gluten which gives the thick, fritter-like result. I use 80% veg or canola oil, and 20% sesame oil at 340 degrees. Cook just a few pieces at a time to keep the oil temp consistent, and lots of room around the food for even cooking. Good luck!
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