Fried foods with a very light and crispy batter like tempura are especially good with dipping salts, because nothing interferes with the ethereal texture of the coating. But even chunks of fried chicken or fried okra would be great eaten this way.
I mixed a small amount of matcha, black pepper and smoked paprika with some fleur de sel for the salts pictured above, but pretty much any finely-ground seasoning is fair game. (Chunkier herbs and spices can be ground more finely in a spice grinder before being mixed with the salt.) How about crushed black sesame, finely grated lemon zest, or chili powder? Here are a few more seasoning ideas:
Do you ever make dipping salts? What are your favorite ways to season them?
Related: Ingredient Obsession: Flavored Salts
(Image: Anjali Prasertong)