The present invention provides a coating material for fried or deep fried foods maintaining crisp feel and soft feel of freshly fried or deep fried foods even a long time after frying or deep frying or after freezing thawing as well as a premix comprising the coating material and such fried or deep fried foods more specifically a coating material comprising an oil/fat processed starch having a swelling degree of 2.5 8.5 ml which has been derived from a swelling inhibited legume starch is used for cooking fried or deep fried foods.
