Are there ways to introduce anti-sticking food additives for frying batter like substances and very high protein solutions without introducing excess fats into the recipe? With some of my experiments I have upwards of a half tbsp of butter going in (with another half half way through) to give a truly easy frying experience. I want try adjust the food chemistry to make it generally as non-stick as possible.
I can experiment with cooking surfaces as well, but I suspect my non-stick pans are probably the best for dealing with very high protein "liquids" as oppose to cast iron. If it is a nonfat substance that allow for less fats to be used during cooking then I'm interested (for example Harold McGee mentions in passing that there are substances in butter that assist in the oil portion becoming more non-stick then you would expect from butters natural oil content).