A method of preparing a frozen, microwaveable, coated food product that includes the successive steps of: providing a portion of a solid or solidified substrate； preparing a breaded portion comprising the portion of substrate and a crumb-based coating by the steps of: coating the portion with a first aqueous coating liquid to form a primary coated portion； applying a coating of bonding crumb to the primary coated portion to form a bonding crumb coated portion； applying a second aqueous coating liquid to the bonding crumb coated portion to form a secondary coated portion； applying a coating of coating crumb to the secondary coated portion to form a breaded portion； frying the breaded portion by contacting said breaded portion for at least 100 seconds with hot oil having a temperature of at least 150° C.； and freezing the fried coated portion.
