The post on pepperoni-tempura, and a recent dining experience which left me thinking I could do it better, is causing me to wonder if it'd be good to deep-fry tempura in this grapeseed oil I've bought. It occurs to me that it might work well, due to the relatively high smoking point and it's flavorlessness. Has anyone tried it?
Would certainly look forward to a possible post from Kenji in the Food Lab or elsewhere on SE about the rules of the tempura game! I made it once and it turned out fine, but that was a long time ago. And it'd be an interesting topic :)