Proteus Industries used a special animal protein to create a coating for fried foods that prevents excess oil from penetrating beyond the breading or batter during cooking. The cooked food stays crispy on the outside, but it’s not greasy on the inside. That translates into real fat busting: the overall content in fish sticks, for instance, goes from 14 g to as little as 4 g — a 70 percent drop.
Proteus’ process is making its debut in fish sticks from the company’s collaborator, Good Harbor Fillet.
Why can’t we just eat less fried stuff?