Abstract: Disclosed are methods for preparing battered and breaded comestibles, e.g., fish, and fried food products prepared therefrom which exhibit reductions in cooking fat absorbed during frying. The comestibles are prepared by applying an aqueous solution comprising about 25% to 35% of a film forming agent, e.g., gelatin or certain starches in amounts sufficient to provide weight ratio (dry basis) of agent to coating of about 0.15:1 to 0.55:1. Optionally, the coating can be subsequently dried, e.g., forced hot air convection at 250.degree. F. to 700.degree. F., (121.degree. C. to 371.degree. C.). Coated comestibles can contain a batter ranging from about 0.10:1 to 0.85:1 and breading to comestible weight ratio of 0.05:1 to 0.20:1. The coated comestibles can then be par-fried in hot oil for about 15 to 40 seconds. Oil absorption reductions upon frying range up to about 25% to 50%.