Deep-frying is one of the traditional method of food processing with multiple advantages. However there are some safety hazard factors in deep-fired food which recently received many attentions. Advanced glycation end products (AGEs) is one of the main harmful compounds in deep-fried food which leads to human aging and insulin secretion defects. Nε-carboxymethyllysine (CML) and fluorescent AGEs are usually used as the marker of AGEs. Grass carp is the largest freshwater fish in China. A large number of grass carp is processed using deep-frying every year. Therefore it is necessary to study the level of CML and fluorescent AGEs in deep-fried grass carp and to find effective methods to reduce the content. The purpose of the study was to investigate the effects of frying time and batter on the content and distribution of AGEs in deep-fried fish nuggets and to develop processing method to reduce the safety concerns. In this study deep-fried fish nuggets (DFN) and breaded fish nuggets (BFN) were prepared using grass carp for 0,30,90,120,180,240 and 300 s. The AGEs content and physicochemical properties of the crust and internal of the fried fish were measured. The results showed that water loss oil absorption,Maillard reaction and oil oxidation mainly occurred on the fish crust during frying. Therefore the CML content in the fish crust of DFN and BFN was 5.6 and 6.4 times that of the interior,respectively. Extending frying time resulted in higher water loss and oil absorption in both the fish crust and interior while the malondialdehyde content firstly increased and then became stable. Extending frying time could also promote Maillard reaction in the fish crust and significantly increased the content of CML and fluorescent AGEs. Compared with DFN,the BFN crust had lower moisture content and higher fat content. The Maillard reaction and fluorescent AGEs content rapidly increased during the late frying period but the use of the batter prevented the protein from directly contacting the high-temperature oil and thus the CML and fluorescent AGEs content in BFN crust were significantly reduced by 34.6% and 20.8% compared with DFN at 300 s. The use of the batter also significantly reduced the CML content in the interior of fish but had no significant effect on the fluorescent AGEs content. In conclusion the use of the batter and reducing the frying time could reduce the AGEs content in the fish crust and interior.The study provided basic information for the development of the healthy aquatic food.