In the present study, the effect of pre and post frying treatments on oil absorption and nutritional value of silver carp (Hypophthalmicththys molitrix) fillet were examined. Experimental treatments, including treatment 1 (control): normal frying; treatment 2: drying the fillets at room temperature before frying until reach a constant weight; treatment 3: normal frying, removing the oil from the fried fillet on a strainer in hot air until it reaches a constant weight; treatment 4: was the composition of treatment 2 and 3 (drying the fillets at room temperature before frying, normal frying and removing the oil from the fried fillet on a strainer in hot air until it reaches a constant weight; and the raw fillets were tested without frying. At the end of the experiment, chemical compounds, fatty acid profiles, and AI and TI characteristics of fish fillets were measured in various experimental treatments. The results of the study showed that the frying process caused significant changes in the chemical composition and the fatty acid profile of the fried fillets compared to the raw fillets. Examination of the fatty acids profile of fillet, as well as n-3/n-6 ratio and AI showed that these indicators increased due to normal frying compared to other experimental treatments. Also Frying reduces TI in frying experimental treatments. In general, it can be concluded that the total fat content of fish and the profile of its fatty acids can change during the frying process. Therefore, the use of pre-drying pre-treatment before frying and oil extraction in hot air after frying can be a way to reduce the oil adsorption by fried foods.