Abstract: The process starts with the pre-dusting of the food product to be batter-coated, followed by the application to said dusted food of a prepared batter, the composition of which batter comprises a cellulose derivative that coagulates in a hot water bath or in the presence of water vapour. The process continues with the heating of the coagulated, batter-coated food using a traditional, microwave or infrared oven, so that the coagulated batter coating layer does not melt on cooling, and concludes with the cooling and freezing of the above product.