Filing Date: 2003-05-20.-- Priority Data: ES (2002-06-04)P- (2002-01-27)The invention relates to a method of preparing a frozen, battered food product. The inventive method consists in, first, flouring the food product to be battered and applying a reconstituted batter to the floured food product, said batter containing a cellulose derivative which coagulates in a bath of hot water in the presence of water vapour. The battered food product is subsequently heated and coagulated using a standard infrared or microwave oven, such that the layer of coagulated batter does not break up when cooled. Finally, the product is cooled and frozen. The purpose of the invention is the elimination of the most problematic step in standard batter processes, namely prefrying.La presente invención se refiere a un nuevo proceso para la preparación de un alimento rebozado y congelado, proceso cuyo objetivo fundamental es eliminar la clásica etapa de prefritura en aceite de los alimentos, realizada en el proceso de elaboración equivalente y convencional.