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Not a tempura fan... when that is done poorly, it's inedible.
Grew up with the traditional breading on fried shrimp, sometimes they add panko which is nice if done right. Nothing beats fresh gulf shrimp, cooked right and eaten immediately. I seldom get it anywhere inland, unless it's a pretty high end restaurant.
I quit cooking fried chicken. Like Dixie and shrimp, it's too much trouble to do it right. I had gotten to the point that I was using Thomas Keller's recipe and it seemed hard to get the chicken properly cooked without overcooking the crust. Always wanted to eat it in person at his chicken restaurant but I'll probably never go there again. I've quit eating fast food fried chicken altogether. Although, there is one place in Dallas I want to try, run by Vietnamese (?) dude. Made to order, takes 45 minute.
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We need not be gracious when our enemy dies. Civility is only afforded those who don't go to their grave trying to destroy us and ours. E. M. Burlingame
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