embodiment water dispersible film forming proteins and egg albumin would respectively constitute 7 5 and 2 5 solids by weight of the blend if initially the food substrate is unfrozen and it is to be subjected to freezing for storage it is preferred that the freezing step not be undertaken until after the coating process is completed when the product is to be frozen freezing is preferably down to a temperature range of about 0 u00b0 f to 40 u00b0 f food substrates which are treated as described above will exhibit enhanced crispiness golden brown color and enhanced flavor with reduced fat uptake also battered and breaded substrates treated in accordance with the method of this invention are maintained more effectively during freeze thaw storage cycles and are easier to handle due to improved batter breading adherence finally the shelf life of the frying oil is increased due to reduced fall off of batter and breading in this application the term 34 dispersion 34 is intended to refer to a mixture of protein and water the term 34 disperse 34 is intended to refer to the action of mixing protein and water and the term 34 protein 34 is intended to include proteins and protein.