An oil and fat composition containing 25 to 60% by mass of a palm fractionated soft oil, a polyglycerol fatty acid ester and a cooking oil other than palm oil, wherein the palm fractionated soft oil contains as constituent fatty acids, 25 to 38% by mass of palmitic acid and 40 to 60% by mass of oleic acid, and an O/P ratio (a mass ratio of oleic acid/palmitic acid) is 1.3 or more, the polyglycerol fatty acid ester has an HLB of 1.0 to 7.5, and the content of oleic acid in the constituent fatty acids thereof is from 50 to 90% by mass, and that of stearic acid is from 1.0 to 15% by mass. This oil and fat composition can be preferably used for frying foods, particularly for frying tempura or for deep-frying.
