In order to optimized the air frying condition of fried flavored fish cake， the samples were prepared by air frying， and the quality changes of fried flavored fish cakes were investigated under different frying temperature（160 ℃， 180 ℃ and 200 ℃） and time（4 min， 6 min， 8 min and 10 min）.With the increase of frying temperature and the extension of frying time， the L^* value significantly decreased， the a^* and b^* values significantly increased and the surface of fish cakes obtain gold color.In the range of 160 ℃ to 180 ℃， the sensory quality of fish cakes gradually increased with the extension of frying time， while the sensory quality of fish cakes increased and then decreased at 200 ℃.Under frying temperature at 200 ℃ and fried for 8 min， the appearance of fish cake fried by air frying was similar to fried fish cake by deep-frying， which endowed fish cakes with flavor and texture of fried food.In addition， the moisture content of fish cake significantly decreased， the hardness and chewiness of fish cakes increased and the degree of lipid oxidation deepened with the extension of frying time at 200 ℃， which led to the decrease of product quality.Compared with the traditional fried fish cakes， the fish cakes fried by air frying at 200 ℃ for 8 min had unique fried flavor and color， and the fat content and malondialdehyde content were lower than traditional fried food.