[Problem] To provide a batter that is capable of simultaneously achieving favorable texture and appearance in an oil-cooked food product cooked using microwaves (microwave oven). [Solution] Provided is a batter, for an oil-cooked food product, which comprises: at least one carbohydrate selected from among cereal flour, oligosaccharides having 3-9 monosaccharides, and dextrins having a saccharification rate of less than 10; solid oil and fat; a thickening agent; and egg white, wherein the mass ratio (solid oil and fat/cereal flour) of the solid oil and fat with respect to the cereal flour in the batter is 0.55-3.80, and the mass ratio (moisture/cereal flour) of moisture with respect to the cereal flour is 0.85-1.90.
