A METHOD OF PRODUCING A FROZEN, MICROWAVEABLE, COATED FOOD PRODUCT, SAID METHOD COMPRISING THE STEPS OF: PROVIDING A PORTION OF A SOLID OR SOLIDIFIED SUBSTRATE； COATING THE PORTION WITH AN AQUEOUS PRECOATING LIQUID TO FORM A PRECOATED PORTION； APPLYING A COATING OF BONDING CRUMB TO THE PRECOATED PORTION TO FORM A CRUMB COATED PORTION； APPLYING A BATTER TO THE CRUMB COATED PORTION TO FORM A BATTER COATED PORTION； APPLYING A COATING OF COATING CRUMB TO THE BATTER COATED PORTION TO FORM A BREADED PORTION； FRYING THE BREADED PORTION BY CONTACTING SAID BREADED PORTION FOR AT LEAST 100 SECONDS WITH HOT OIL HAVING A TEMPERATURE OF AT LEAST 150°C, THEREBY PRODUCING A FRIED COATED PORTION HAVING A CORE TEMPERATURE IN EXCESS OF 70°C； AND FREEZING THE FRIED COATED PORTION BY INTRODUCING SAID FRIED PORTION INTO A FREEZER； WHEREIN THE CORE TEMPERATURE OF THE FRIED COATED PORTION IS NOT LESS THAN 50°C, PREFERABLY NOT LESS THAN 60°C WHEN SAID FRIED PORTION IS INTRODUCED INTO THE FREEZER AND WHEREIN SAID CORE TEMPERATURE IS REDUCED TO LESS THAN -15°C, USING CRYOGENIC FREEZING. MOST ILLUSTRATIVE DIAGRAM: FIG. 1
