Abstract: Flour types are crucial to the quality of deep fried tilapia meat coated with batter. We used different gluten flour bases as the main raw materials to prepare coated batter so as to analyze the physical properties, coating ability, sensory, texture, color, and oil penetration of the fish meat coated with batter after frying. The results show that flour coating batter with high and medium gluten had higher viscosity, endowing the batter with strong coating ability and high swelling rate, as well as sensory of well-stacked and excellent chewiness. The stress-strain curve proves that there were 22 obvious fracture peaks during the compression process for medium gluten powder group. After the first fracture peak, the stress value showed a zigzag shaped upward. Sudan red dyeing experiment shows that the batter layer had a uniform structure for medium gluten powder group, which effectively inhibited the evaporation of water in meat and the penetration of oil. The results indicate that medium gluten flour's brittleness effectively suppresses the evaporation of water and the penetration of oil, and helps in oil control to a certain extent, while high gluten flour endows the product with obvious hardness characteristics.