A method of producing a frozen, microwaveable, coated food product, said method comprising the steps of:providing a portion of a solid or solidified substrate；coating the portion with an aqueous precoating liquid to form a precoated portion；applying a coating of bonding crumb to the precoated portion to form a crumb coated portion；applying a batter to the crumb coated portion to form a batter coated portion；applying a coating of coating crumb to the batter 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., thereby producing a fried coated portion having a core temperature in excess of 70° C.； andfreezing the fried coated portion by introducing said fried portion into a freezer；wherein the core temperature of the fried coated portion is not less than 50° C., preferably not less than 60° C. when said fried portion is introduced into the freezer and wherein said core temperature is reduced to less than −15° C., using cryogenic freezing
