A breaded food product having a piece of core food (e.g., fish, poultry, or vegetable) in an uncooked state, and a breaded coating system on the core food, the coating system comprising bread crumbs and fat, the product having at least 3% and no more than 8% by weight of fat (preferably less than 6%, most preferably less than 5.5%). A breaded food product is made by applying breading on an uncooked core food, and a starch overcoat film on the breading.