A method of preparing a frozen, batter-coated food product that eliminates pre-frying, which is the most problematic stage of the conventional industrial process for manufacturing frozen batter-coated food products. The food product is pre-dusted and a prepared batter is applied to the dusted food. The batter contains a cellulose derivative that enables the batter to coagulate in a hot water bath or in the presence of water vapor. The batter coating covering the food is coagulated in a hot water bath, the coagulated, batter-coated food is heated in a traditional, microwave or infrared oven so that the coagulated batter coating layer does not melt on cooling, and the product is then cooled and frozen.