PROBLEM TO BE SOLVED: To provide fry product with a batter having a light, crispy, and readily-meltable texture even when re-heated with a microwave oven.SOLUTION: The fry product includes fried batter which is produced by sequentially attaching a primary batter liquid, a primary bread crumb, i.e. any one of roasted bread crumb, extruded bread crumb, cracker bread crumb, and electrode baking bread crumb, secondary batter liquid, and a secondary bread crumb, i.e. any one of roasted bread crumb, extruded bread crumb, cracker bread crumb, and electrode baking bread crumb, to the surface of a filling, and cooking in oil. The primary bread crumb for use includes bread crumb having a grain size of 0.500 to 0.125 mm in an amount of 60 wt% or more and bread crumb having a grain size larger than 0.5 mm in an amount less than 10 wt%.
