Should tempura batter be on the thicker or thinner side?

[MealMaestro]

Should tempura batter be on the thicker or thinner side? I'm trying to nail down the perfect consistency for my tempura batter. Should it be thick like pancake batter or thin like crepe batter? Any insights or preferences? Thanks a bunch!

 

[SyaoRan]

Tempura batter should be on the thinner side. It can help you achieve that crispy texture when fried.

 

[Stark]

Tempura batter should be on the thinner side, allowing for a light and crispy coating on the food.