PURPOSE: To imporve the binding property to ingredients and prevent the stickiness to the interior of the coating, by incorporating a coating composition for fry with egg white and calcium hydroxide.

CONSTITUTION: A coating composition for fry containing egg white and calcium hydroxide. The total content of the egg white and calcium hydroxide is preferably 10W100wt% based on the total weight of the composition expressed in terms of the dry weight. If the content is <10wt%, the binding property is deteriorated. The compounding ratio of the calcium hydroxide to the egg white is 1W 100wt% expressed in terms of the dry weight. The content of the calcium hydroxide in the coating composition is preferably ≤10wt% expressed in terms of the dry weight. If the compounding ratio is <1wt%, the binding property is deteriorated. If the ratio exceeds 100wt% or the compunding ratio of the calcium hydorxide exceeds 10wt%, the astringency is caused, and the coating is unsuitable for taste.