The present application describes methods for reducing oil uptake of fried foods, comprising adding water to a batter mix comprising flour, at least one seasoning, optionally, a leavening agent, and granulated or agglomerated methylcellulose, provided that the methylcellulose has been granulated or agglomerated with a sufficient amount of carboxymethylcellulose as binder, to form a batter; contacting a food with the batter to prepare a battered food; and frying the battered food.