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1
Whisk the cake flour and rice flour together in a medium glass bowl and divide it in half.
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2
Set aside.
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3
Heat the vegetable oil in a 5-quart Dutch oven over high heat until it reaches 375 degrees F on a deep-fry thermometer.
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4
Once the temperature reaches 365 degrees F, whisk the egg, seltzer water and vodka, in a medium mixing bowl and divide it in half.
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5
Put half of the mixture in the refrigerator to reserve.
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6
Pour half of the liquid mixture into half of the dry mixture and whisk to combine, about 10 to 15 seconds.
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7
Some lumps may remain.
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8
Set the glass bowl in a larger bowl lined with ice.
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9
Dip the sweet potatoes into the batter using tongs, drain for 2 to 3 seconds over the bowl, and then add to the hot oil.
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10
Adjust the heat to maintain between 375 and 400 degrees F. Fry 6 to 8 pieces, at a time, until puffy and very light golden, about 1 to 2 minutes Remove to a cooling rack lined with 3 layers of paper towels set over a half sheet pan.
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11
Sprinkle with salt, if desired.
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12
Repeat the same dipping and frying procedure with the green beans and parsley leaves.
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13
Put the fried vegetables on a serving platter and serve the as an appetizer while preparing the seafood.
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14
Whisk together the remaining halves of dry and liquid batter ingredients as above and repeat dipping and frying with the shrimp and fish fillets.
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15
Sprinkle with salt, if desired, transfer the fish to a serving platter and serve immediately.
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16
Cook's Note: Tempura may be held in a 200 degree F oven for up to 30 minutes, though texture is compromised.
