The influence of substitution types (A4M, E4M, and K4M), molecular weights (14000, 41000, and 86000), and concentrations (0, 0.2, 0.4, and 0.6% w/w of flour) of methylcellulose on oil absorption of wheat flour batter‐coated cut potatoes in two batter systems was studied. The two batter systems are (1) controlled viscosity batters at 1200 cp (CVB) and (2) controlled initial moisture content batters at 134 g/100 g flour (CIMB). In CVB, addition of methylcellulose increased initial moisture content of batters. There was no significant difference in moisture and oil content in fried products among types of methylcellulose. Higher number average molecular weight (Mn) of methylcellulose up to 41000 with simultaneous increase in initial moisture content resulted in greater moisture content in fried coating and oil content in food substrate. The higher the concentration of methylcellulose with concurrent increase in initial moisture content of batter, the greater the oil content in food substrate and the lower the oil uptake ratio in coating were obtained. For CIMB, addition of methylcellulose raised viscosity of batters. Higher Mn and concentration of methylcellulose in CIMB provided increasing coating thickness and decreasing oil uptake in fried products. Substitution type of methylcellulose for the molecular weight studied did not affect the fried quality whereas increase in Mn and concentration resulted in lower oil absorption and oil uptake ratio.