After cooking, room temperature or refrigerated state, or were sold in the state that was kept in the over-the-counter sales for warmer cases, even after the lapse of time, and reduction of the middle member of juicy feeling, chewing cut difficulty of clothing in over-the-counter, etc. it is possible to suppress the occurrence, fry the crispness of excellent clothing is obtained, providing batter that is suitable for it, and the fried food production method of using the batter. Batter of the present invention is a frying batter by mixing batter ingredients comprising a a cereal flour and / or starches water contains a specific amount of protein insoluble wheat from the aqueous sodium chloride solution, a specific amount of water content It includes, and is characterized by having a specific viscosity.加熱調理後に、店頭等において常温又は冷蔵された状態、もしくは店頭販売用ウォーマーケース内で保温した状態で販売し、時間経過しても、中具のジューシー感の低下や、衣の噛み切り難さの発生を抑制し、優れた衣のサクサク感が得られる揚げ物、それに適したバッター、及び該バッターを用いた揚げ物の製造方法を提供する。本発明のバッターは、穀粉類及び/又は澱粉類と水とを含むバッター原料を混合した揚げ物用バッターであって、塩化ナトリウム水溶液に不溶な小麦由来の蛋白質を特定量含み、水分量を特定量含み、特定粘度を有することを特徴とする。
