This mix for deep-fried food contains 20% by mass or more of a digestion-resistant starch with a high content of dietary fiber in which the dietary fiber content is 60% by mass or higher. This mix for deep-fried food contains a plentiful amount of dietary fiber, makes it possible to produce a deep-fried food having a coating that has delicate crispiness and no stickiness while being useful as a low-carbohydrate healthful foodstuff ingredient, and moreover makes it possible for the exceptional texture of the coating to be maintained even when a given period of time has elapsed after production or when the food is reheated using a microwave oven, etc. The present invention includes: a batter liquid that contains 100 parts by mass of this mix for deep-fried food and 100-1000 parts by mass of a liquid; and a method for producing a deep-fried food having a step for causing the batter liquid to adhere to an ingredient and carrying out heating and cooking.
