Abstract: In order to develop air fried fish skin products, the air frying process of fish skin was optimized and its flavor was analyzed. The effects of blanching time, brine mass fraction, brine immersion time, marinating time, pre-drying temperature and time, air frying temperature and time on air-frying fish skin were studied on the basis of single factor and mixed-level uniform design. The results showed that the best formula of air fried fish skin as follows: blanching time was 8 s, salt water mass fraction was 1%, salt water immersion time was 20 min, marinating time was 36 min, pre drying temperature was 55 ℃, pre drying time was 25 min, air explosion temperature was 190 ℃, air explosion time was 16 min. The flavor compounds of air fried fish skin under the optimum process conditions were analyzed by gas chromatography ion mobility spectrometry (GC-IMS). There were 40 volatile substances that had been identified, including ethyl caproate, caproic acid, trans-2-octenal, (E,E)-2,4-hexadienal, 2-heptanone, 2,5-Dimethylpyrazine, (E)-2-hexenal, 2-methylpyrazine, isovaleric acid, 2-methylbutanal, 1-octanol, isoamyl alcohol, 2-propyl-1-Pentanol, 2-ethylfuran were high in content, and overall of them had a pleasant odor. The results of this study provide a theoretical reference for the process and flavor of air frying products.