Abstract: In this experiment,grass carp were sampled into pieces and fried in soybean oil that previously heated to150,170 and 185℃ for 1,2,3,4,5,6min respectively. The moisture content,oil content,color,texture and sensory were analyzed,and the effect of different frying temperatures and times on the quality of grass carp were studied.The results showed that higher frying temperature and longer frying time lead to lower moisture content,higher fat content and deeper color,hardness and chewiness increased,springiness decreased.The fillets fried in 170℃ for5 mins showed the highest sensory score while the moisture content was 50.12% and the oil content was 13.01%.