Abstract: The small size of the fresh tilapia was adopted as raw material for the development of nutritious, tasty snack fillets. Single factor and orthogonal experiments on the elimination of fishy, frying, seasoning, sterilization and other processes technics were carried out, the best conditions was determined respectively. The results showed that:elimination of fishy at 25℃, soaking 2.5h, fish to the soaking lotion with a ratio of 1 ∶15;optimum frying conditions at 160~180℃, 5~6min. The optimized seasonings recipe (100mL water dosage) as:sugar25.0g, salt 2.5g, MSG 0.5g, vinegar 1.0g, pepper 0.4g, liquor 2.5g, optimal sterilization conditions was 121℃/25 min.One kind of snack food was developed, the product with golden color, good taste. It was an ideal convenience food. The shelf life for this product reached 180 d under the room temperature.