Three alternate dying methods-vacuum drying (VD), vacuum microwave drying (VMD), and pulse-spouted vacuum-microwave drying (PSVMD)-were examined experimentally for their potential as an industrial scale technology to produce granules of fish. Drying kinetics as well as key quality parameters such as expansion ratio, texture, color, sensory characteristics, and microstructure of crispy granules produced by these drying techniques were examined. Results showed that the drying time is reduced with an increase in microwave power level and with reduced pressure as expected. The quality of the granules is affected by the drying method and the operating parameters employed. Granules obtained using PSVMD at a microwave power density of 6.0 W/g displayed optimal quality required for the commercial product accepted by consumers.