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----------------------------------------------- Battered to Perfection: The Science of Fish n’ Chips by, Lisa Richards 23 September 2007 When looking for a traditional British dish, you can’t get much better than fish and chips; a huge slab of deep-fried white fish accompanied by a heap of hot, thick potatoes smothered with salt and malt vinegar. It’s enough to get my mouth watering. I especially love those crispy bits of extra batter that hide at the bottom of the basket. But I bet you’ve never considered the science behind achieving that perfectly crisp texture and avoiding the pitfalls of a flabby or chewy crust. Now thanks to a team of food chemists in Japan, we might have come up with… http://www.inklingmagazine.com/articles/battered-to-perfection-the-science-of-fish-n-chips/

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