Fish batter molecules studied during frying

Fish is generally a very healthy product to eat, unless it is fried in a bucket of trans fat-containing oil. Fried fish tastes great to most, but in general it's the fat being tasted there, not the fish. Same goes for most fried foods.

But, this is not sitting well with Japanese scientists, who want to create a more healthy version of fried fish -- with less fat. to do so, they've invented a new fish batter that's still extra crispy, but has less amounts of fat than what most of us know as current fish batter.

Now this is the neat part -- these scientists analyzed how the structure of batter molecules change during the frying process. To take the process a step further, the water content was altered along with the frying time to create a very tasty and crispy batter, while jettisoning much of the fat used to fry the batter in the process. Now, if all fried foods could go through the same process, we'd be onto something.