A method of reducing oil and/or fat uptake of a fried food comprises the steps of: A) contacting food i) with a batter comprising starch and a cellulose ether or ii) with a breading composition comprising a cellulose ether or iii) first with a batter comprising starch and then with a breading composition comprising a cellulose ether, B) contacting the battered or breaded food obtained in step A) with an aqueous liquid being different from the batter and breading composition in step A), C) optionally freezing the battered or breaded food obtained in step B), and D) frying the battered or breaded food obtained in step B) or C).
