The aim of this study is to determine how the different flying methods (pan and deep frying) in different oils (sunflower oil, corn oil, soybean oil and cottonseed oil) affect the chemical composition, diemical quality, fatty adds composition and organoleptic evaluation of common carp Oprinus carpiĀ° 1- and Nile tilapia Oreochromis neloticusfilets. Common carp fish had the highest fillet yield 43.0% compared with the tilapia 38%, while, common carp had the highest frying yield 78.8% compared with the tilapia 77.9% after pan fried in sunflower oil. Also, common carp fillets had the highest frying time 4.5 min compared with the blapia 2.6 min when pan fried in cottonseed oil. The lipids, proteins ash, peroxide value, free fatty adds, poly unsaturated fatty acids (PUFA) and unsaturated/ saturated (U/S) ratio content were increased after pan and deep fried in different oils for all species, while the moisture, cholesterol and saturated fatty acids (SFA) content were deceased during the pan and deep frying in different oils. No significant difference appeared between the oils used in the frying. On the other side, the average scores of sensory properties showed no significant difference between pan or deep fried in different oils for all species and the deep fried had the highest degree compared to the pan fried. From the present study, it may be recommended that, the best consumption fried fish fillets (common carp, and tilapia) is the deep frying followed by pan frying in corn oil, sunflower oil, soybean oil and cotton oil, respectively.