A coating material for fried food of the present invention contains a wheat flour in an amount of 50 to 95 mass% and a modified starch in an amount of 5 to 50 mass%, the modified starch having been subjected to an oxidation treatment or an acid treatment and having an RVA maximum viscosity of 1,000 mPa·s or less. A heat-treated wheat flour may be used as the wheat flour. The coating material for fried food may further contain a leavening agent in an amount of 0.1 to 3 mass%, and may further contain an emulsifier in an amount of 2 mass% or less. According to the present invention, it is possible to produce a fried food whose coating has a crispy and light texture not only immediately after the fried food is produced but also after a certain period of time from when the fried food is produced, or after the fried food is reheated in a microwave oven or the like.
