To investigate the effect of frying pretreatment on the quality of fish head pots, using conditioned silver carp fish head as raw material, the color, protein solubility, malondialdehyde content, basic nutritional components and other indicators of the fried fish head and fish head pot were measured, and suitable pre frying conditions were selected through sensory analysis. Results showed that the color and protein solubility of fish head first increased and then decreased with the increase of frying temperature, while the malondialdehyde content was the opposite. The nutrient content of fish head pot increases with the increase of frying temperature. The dissolution of protein, fat and other nutrients in fish head pot fried at medium and high temperature (180 ℃, 200 ℃) was higher than that in low temperature frying group (160 ℃), while the color and taste sensory quality of fish head pot fried at high temperature (200 ℃) was lower than that in medium temperature frying group (180 ℃). With the extension of frying time, the contents of protein, fat and solid in fish head pot increased gradually, and the total free amino group content first increased and then decreased, while the taste profile and sensory quality first increased and then there was no significant difference. When frying for 120s, the fish head pot had more protein dissolved and lower fat content, and its color, taste and sensory quality were also the best. In conclusion, pre-frying at 180°C for 120s was the optimum condition for fish head pot.