Crumb coating

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Frozen coated food products, such as coated fish fillets, can be re-heated conveniently re-heated by frying in a pan. In this way a crispy product can be re-produced as any moisture which may have impregnated the crumb either by migration from the core of the food product during the re-heating process or by sublimation during frozen storage can be driven off. Microwave ovens do not heat the crumb to a sufficiently high temperature to drive out any accumulated moisture and, hence when re-heated in a microwave oven, the food products tend to be characterised by having soggy or rubbery coatings The aforementioned problem is solved by the provision of a crumb coating comprising : (a) crumb; and (b) ungelatinised starch powder; wherein the weight ratio of crumb to ungelatinised starch powder is less than 85 : 15 according to the pick-up test.