The invention relates to improvements in or relating to the coating of food with batter. A method includes: applying the composite batter coating to the portion of food (e.g. fish, seafood or meat portion), the composite batter coating comprising at least a primary batter coat, and a crumb coat or a powder coat； and part-cooking (e.g. frying) the portion of food to at least partially cook the composite batter coating. The method includes providing the primary batter coat comprising at least flour, water and an emulsifier (e.g. palm oil fat or similar) and aerating the primary batter coat with a food-safe gas (e.g. CO2 or N2) prior to applying the primary batter coat. The primary (aerated) batter coat may be applied as an initial coating, followed by a crumb coating (such as with fish fingers), or may be a final coat (after an initial, non-aerated batter coat and a crumb coat) of the food portion. The method may include controlling the amount of the food-safe gas in the primary batter coat so as to maintain the level of aeration thereof within a predetermined range. The emulsifier may form 2-10%, more preferably 5-10%, and more preferably 7-8% by weight of the primary batter coat A portion of food coated with batter and obtained by the method, and an apparatus for applying a composite batter coating to a portion of food, is also disclosed.L'invention concerne des améliorations se rapportant à l'enrobage de produits alimentaires avec une pâte à frire. Un procédé consiste : à appliquer un enrobage de pâte à frire composite sur une portion de produit alimentaire (par exemple, portion de poisson, fruits de mer ou viande), l'enrobage de pâte à frire composite comprenant au moins une couche de pâte à frire principale et une couche de chapelure ou une couche de poudre ； et à cuire partiellement (par exemple frire) la portion de produit alimentaire de façon à cuire au moins partiellement l'enrobage de pâte à frire composite. Le procédé consiste à obtenir la couche de pâte à
