A frozen, microwaveable, coated food product comprises:a core of cooked edible material having a weight equal to 15-95wt% of the food product,a fried coating that envelops the core of edible material and having weight equal to 5-85wt% of the food product, the coating being formed from at least four coating layers, including successively: a primary aqueous coating, a bonding crumb layer, a secondary aqueous coating and a coating crumb layer；wherein the primary aqueous coating and the secondary aqueous coating contain less than 10wt% flour, preferably 5wt% flour, by weight of dry matter and at least 10% cellulose ether by weight of dry matter.
