Abstract: The purpose of this study was to explore the effect of different deep-frying conditions on the quality and volatile flavor compounds of grass carp blocks. In this study, the basic physicochemical indexes, sensory qualities and volatile flavor compounds of grass carp blocks were measured under different deep-frying temperatures (130, 160, 190, 220 ℃) and time (2, 4, 6, 8 min) of soybean oil, and the correlation analysis was carried out. The results showed that the L^* value, b^* value, POV, CV and total content of free amino acids of grass carp blocks increased firstly and then decreased, and the a^* value, browning degree and fluorescence-advanced glycation end products (AGEs) content increased significantly with the extension of deep-frying time and the increase of temperature. A total of 52 volatile flavor compounds were detected under different deep-frying conditions by headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), including 24 differential flavor compounds and 15 key flavor compounds (5 aldehydes, 1 alcohol, 2 aromatic compounds, and 7 nitrogenous compounds). Comparing the other deep-frying temperatures and time, it was found that the grass carp blocks were golden with a fine oily and toasted aroma when the deep-frying condition was 160 ℃/8 min. At this point the comprehensive sensory score of grass carp blocks was the highest (36 points), the total amount of sweet amino acids and umami amino acids was the largest (8.77 mg/g and 6.91 mg/g, respectively), and the types of key flavor compounds were the most abundant (12 species). Correlation results showed that His, Cys, Val, Trp, Lys, Leu and Ile were the main amino acids that promoted the aroma formation of the fried grass carp blocks. In summary, the optimal deep-frying condition of grass carp blocks was recommended to be 160 ℃/8 min, which could significantly improve its qualities and volatile flavor characteristics. This study can provide theoretical guidance for the production of fried products from the perspectives of physicochemical properties, sensory quality and flavor characteristics.