We all know that deep-fried foods are bad for us, but there are always those moments when you just can't help yourself. So Japanese scientists have been working on a way to make fried fish lower in fat but still crispy, and the trick they came up with is to make the pores in the fried batter bigger. Bigger pores trap less oil.

Makes perfect sense! But I can't help but wonder how long it took them to figure that out, and how much money was spent on the research? Priorities people, priorities!