A mix for a fried food coating according to the present invention is characterized by containing waxy potato starch. Preferably, the added amount of waxy potato starch is 15-50 mass% with respect to the total weight of the mix. Preferably, 15-50 parts by mass of waxy potato starch and 10-85 parts by mass of non-waxy potato starch are also contained. Also, the waxy potato starch preferably has 85 mass% or more of amylopectin content. Further, preferably, a swelling agent is contained in an amount of 0.3-3 mass% with respect to the total weight of the mix and also sugars are contained in an amount of 2-8 mass% with respect to the total weight of the mix.本發明之炸物裹材用混合物之特徵在於：含有糯馬鈴薯澱粉。適宜為糯馬鈴薯澱粉之調配量於混合物之總質量中為15~50質量%。亦適宜為含有糯馬鈴薯澱粉15~50質量份及非糯馬鈴薯澱粉10~85質量份。亦適宜為糯馬鈴薯澱粉係支鏈澱粉含量為85%質量以上者。亦適宜為進而含有於混合物之總質量中為0.3~3質量%之膨脹劑，及含有於混合物之總質量中為2~8質量%之糖類。
