The purpose of this study was to investigate the optimum condition of air frying for the fried-flavor fish paste/pork composite gel. The products were prepared from whole fish paste and pork by air frying. Their gel properties were evaluated in terms of textural properties, water holding capacity and moisture content. The sensory quality and colorness were also measured. The results showed that the products had the golden color and flavor and taste of fried foods after air frying, and their moisture content decreased and water holding capacity increased. In contrast, the lower temperature (60~130℃) had little effect on product quality; while at a higher temperature (160~200℃), the products’ sensory score and breaking force improved significantly, besides, both springiness and cohesiveness of products were obviously higher than unfried samples when frying time was more than 6 min; meanwhile the hardness and chewiness showed a trend of rising first and then decreasing during frying, indicating that long-time frying had a negative influence on the texture properties. In conclusion frying at 200℃ for 6min was the most appropriate condition of air frying.