With pork and whole fish paste as raw materials, four reheating methods (steam, microwave, frying and air frying) were used to make fish paste/pork composite gel. The effect of reheating methods on the sensory qualities, gel properties and fat contents of fish paste/pork composite gel was investigated. The aim was to explore a healthy reheating method for fish paste/pork composite gel with fried flavor. Compared with the blank sample, all of the four reheating methods improved the breaking force, deformation and water holding capacity of the fish paste/pork composite gel, and reduced the water content. Among these, air frying had the best improving effect on the deformation and water holding capacity. Frying and air frying obviously reduced the L* value, increased the a* and b* values of the gel. The product after air frying owned a bright golden yellow color, similar to the product after frying. The flavor of the air fried sample was the closest to that of the fried sample. In addition, the oil content of the air fried sample was about 50% of the fried sample. In summary, the fish paste/pork composite gel with low fat content can be produced by air frying and reheating. Air frying was the optimal reheating methods for producing fish paste/pork composite gel with fried flavor.