PURPOSE: To provide a method for producing a frozen food in which the formability of a material to be fried can readily be improved without adding a thickening agent such as wheat even if the material to be fried is a creamy material poor in the formability and a fried coating assuming juicy texture can be obtained.

CONSTITUTION: This method for producing a frozen food is to add a cooling medium vaporizable at ambient temperature such as dry ice to a material to be fried, cool the material to be fried with the cold of the cooling medium, regulate the viscosity of material to a viscosity enabling the forming, then form the cooled material to be fried into a prescribed shape, apply a coating such as wheat flour thereto and freeze the coated material in producing the frozen food, having the outer peripheral surface of the material which is formed into the prescribed shape to be fired, coated with a coating such as wheat flour and used for frying the coated fry such as a fry.