Using conditioned silver carp fish heads as raw materials， the color， protein solubility， malondialdehyde content， essential nutritional components， and other indicators of the fried fish head and fish head pot were measured to streamline the production process and enhance the nutritional and flavor quality of the dish.The best pre-frying conditions were selected using sensory analysis， and the impact of frying pretreatment on the fish head pot’s quality was investigated.The 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.Fish head pot fried at medium and high temperature （180 ℃， 200 ℃） exhibited higher dissolution of protein， fat and other nutrients than those subject to low temperature frying （160 ℃）， while fish head pot fried at high temperature （200 ℃） exhibited lower color and taste sensory quality than those subject to medium temperature frying （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 120 s， 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 ℃ for 120 s was the optimum condition for fish head pot.