To provide batter for a oil-fried food, capable of being improved in a mouth feel of its coating or capable of maintaining the feel, even when the food is left as it is after being heated and cooked, or is subjected to a thawing process, etc.

This batter for the oil-fried food contains a grain powder and transglutaminase and is given by adding water thereto. Thus, proteins contained in the grain powder are subjected to cross-linking reaction in the batter. Then, the batter is applied to ingredients, and further the ingredients with the batter are fried in oil.