Provided is a method for producing a batter-fried food as a ready-made food product, whereby time degradation in the texture (for example, crispness of the batter and easiness to bite) of said batter-fried food can be inhibited. The production method comprises: step (A) for preparing a food item to be used in the batter-fried food as a ready-made food product step (B) for preparing specific dough materials for wrapping the food item and also preparing materials for the coating including a batter and bread crumbs step (C) for blending the dough materials, which are prepared in step (B), while preventing gelatinization of starch in the materials, and shaping the same to give a dough of 1-3 mm in thickness step (D) for wrapping the food item prepared in step (A) in the dough shaped in step (C) step (E) for applying the batter and bread crumbs, which are prepared in step (B), in this order to the outer surface of the dough having the food item wrapped therein and a step for deep frying the unfried matter for the batter-fried food as a ready-made food product.
