Abstract: The present invention uses a cold temperature activated batter composition to coat chilled portions of a food substrate. The latent cold temperature of the chilled food, which is preferably fish, is in the range of approximately -10.degree. to 38.degree. F. and activates the batter so as to cause it to gel or set on the food portions. As a result, the batter coating adheres evenly and uniformly to each food portion. After coating with the batter, the chilled food portions may also be coated with a toasted bread crumb mixture, before the batter sets, to form a bread coating mixture, in-situ, on the chilled food portions. The bread crumbs may also include flavored oils derived from frying battered and fried fish or fried battered and breaded chicken in vegetable oils for the purpose of imparting savory and fried food flavor characteristics to the non-fried food.