The present disclosure provides a novel technical means of imparting a light and crispy mouth feel to the batter of deep-fried food, and preventing deterioration of such mouth feel. More specifically, the present disclosure provides a method for producing a batter for deep-fried food, the method comprising: a step for preparing a batter raw material liquid; and a step for introducing fine bubbles into the batter raw material liquid to obtain a batter for deep-fried food.

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