Disclosed is a coating composition for a food product comprising at least: about 85 per cent by weight oil, about 0.05 per cent to about 5 per cent by weight of a flavour, about 0.1 per cent to about 10 per cent by weight of a colour, about 0.5 per cent to about 5 per cent by weight of an emulsifier, and about 0.01 per cent to about 1 per cent by weight of an antioxidant. Further disclosed is a method for preparing a baked food that simulates a food product that has been deep fried comprising: emulsifying the coating composition in water, contacting said food product with the coating composition, and baking said food product.
