A coating composition for a frozen food product comprises an inner pre-dust layer and an outer breadcrumb layer. The inner pre-dust layer and outer breadcrumb layer are separated by a batter layer. The batter layer comprises a lipid that is in liquid phase. The lipid is preferably an oil which is liquid at room temperature, e.g. rapeseed, sunflower, olive, flaxseed, soybean, cottonseed or nut oil. The batter preferably comprises a liquid phase emulsion formed from water, oil and an emulsifier. The batter layer may include wheat flour, salt and dry glucose. The water to oil ratio is preferably 40:60 to 70:30. The inner pre-dust may comprise starch, egg albumin and/or rusk. A frozen food product comprising a fish or meat core coated in the coating composition may be formed by coating the core with an inner pre-dust layer, applying the batter layer, applying an outer breadcrumb to the batter, frying the coated product, and freezing the fried, coated product. The core preferably comprises fish, hot swelling starch, cold swelling starch and dry glucose.
