Maintaining crisp/crunch of fried items?

[Josh71]

I tried Trisol for the first time last weekend.

 

Here what I did:

 

70g ready-to-use-tempura flour

30g Trisol flour

1 white-egg, beaten

Cold-soda water

 

I mixed all those to make tempura batter.

 

Then I made oyster-tempura, using frozen-oyster (not fresh). I defrosted over-night, washed before cooking and pat-dry thoroughly.

 

Result: Not good. Crispy on some part, but not entirely. Soften after few minutes.

 

Well, I think it is very difficult to make super-crisp oyster tempura, because oyster itself is very wet! I thought Trisol would help a lot, but not much.

Probably I will try 50% Trisol next time and see the difference.