The fish pastepork composite sausage with frying flavor was prepared by air frying and its formula was optimized,in which pork and fish paste were used as raw materials,soy protein isolate and potato starch were used as excipients. The results showed that fish bone in the whole fish paste formed a certain bone fragrance under the hot air. But excessive addition of fish paste caused grittiness. The gel properties of the product exhibited an increasing trend followed by declining with increasing fish paste addition. Appropriate addition of fat could significantly improve the taste of the product,and promote the formation of frying flavor of the composite sausage. Soy protein isolate and potato starch could improve the breaking force and deformation of the composite sausage,but excessive addition would reduce the sensory quality of the product. Adding compound phosphate could improve the breaking force and help to obtain a more uniform texture. Taking the gel properties and taste into consideration,water should not be added too much. The optimized formula of fish pastepork composite sausage with frying flavor was as following:20% fish paste,20% fat,10% soy protein isolate,14% potato starch,0.5% compound phosphate and 60% water.