New recipe for your next fish fry

Funny story: Jay decided to fry up some fish for lunch over the weekend. It's a big production, of course -- lots o' things to dip the fish into (eggs, beer, flour, seasonings) before throwing the pieces in a big vat of frying oil. (Yum!)

So he's working away, and I hear him say, "The batter's so thin. I'll add more flour."

A few minutes later. "Weird -- it's not getting any thicker."

Finally, "Oh well. It'll be fine."

He fries up the fish and takes a plateful over to the table. It looks great. I dig in.

It's oddly sticky... and a bit sweet.

"What did you put in it this time?" I ask.

"The usual," he says. "I don't think there was enough flour, though -- we ran out."

It's silent as we munch on our sweet-n-sticky fried fish.

"Wait," Jay says. "Which container do you keep the flour in?"

"The tallest one," I answer. Then hesitantly, "Which one did you use?"

"The little one," he says, a smile forming.

Ah. It all made sense. Powdered sugar.

Not bad, though -- kind of like a dessert fish. :)