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.
