Scientists Serve Up Better Fish Batter - Health Day

Deep-fried fish with less fat may be on the menu soon, according to Japanese scientists who say they've concocted a recipe for low-fat but crispy fish batter.

Reporting in Chemistry & Industry magazine, the Tokyo University of Technology team analyzed how the structure of batter molecules change during the frying process. They then altered the water content and frying time to create a highly-crisp batter with less fat....