In recent years,people prefer convenient and healthy food,the consumption of precooked meat products has increased significantly. Deep-frying is a popular and fast method for reheating food. However,frying would result in some food hazard factors and high oil uptake. It was reported that air frying could give food lower oil content,and the quality similar to frying. However,the effect of air frying on food quality was different from frying for the different heat transfer media. It is necessary to optimize the air frying condition. The aim was to investigate the optimum condition of air frying for the fish paste/pork composite gel with fried flavor. The products were prepared from whole fish paste and pork by air frying. The gel properties were evaluated in terms of textural properties,water holding capacity and moisture content. The sensory quality and chroma were also measured. The results showed that the air-fried samples had the golden color and flavor and taste of fried food. In addition,air frying decreased the moisture content,and increased the water holding capacity. In contrast,air frying at low temperature (60~130℃) hardly influenced the quality of fish paste/pork composite gels,while air frying at high temperature (160~200℃) significantly improved the sensory score and breaking force. When air-frying time was more than 6 min,both springiness and cohesiveness of air-fried gels were obviously higher than unfried samples. The hardness and chewiness of samples increased followed by a decrease with extension of air frying,indicating that long-time frying had a negative influence on the textural properties. In conclusion,air frying at 200℃ for 6 min was the optimum condition for fish paste/pork composite gels with fried flavor.