The present invention provides in anenvironmentally-friendly manner a coating material for friedand/or deep-fried food capable of yielding fried and/ordeep-fried foods exhibiting a high level of adhesiveness andexcellent texture with a good balance between crisp feel andsoft feel. More specifically, according to the presentinvention, a coating material for fried and/or deep-fried foodconsisting in an oil/fat-treated starch is prepared by usinga non-modified starch as a raw starch for the oil/fat-treatedstarch, wherein the raw starch contains 25% by mass or more ofa legume starch and whose amylose content ranges between 10 and60% by mass. A better adhesiveness is demonstrated when theresulting oil/fat-treated starch has a viscosity retention rateequal to or higher than 75%.
