We have been working with incorporating the Adria's Surpises product Trisol into fried food textures. It's a wheat starch that can be used in a dry mix with AP flour (70% flour: 30% trisol) or in batters. The great benefit is that it buys time for the chef if the fried product has to sit a minute. This could obviously be seen as advantageous during large groups or parties, but the real advantage is the texture which is amazingly crispy.
This is a softshell crab fried in a beer batter of 300g beer, 180g AP flour, and 180g Trisol. The batter is fairly thick and difficult to work with when frying delicate foods... but what a crunch!
We utilized it again for a foie gras dredging mix. Sautéed foie gras is always tricky with line cooks during service, but a seasoned dredge of half flour and half Trisol actually yielded a crispy exterior 'shell' that was a pleasant contrast to the creamy foie interior. It's a nice tool to have.