To improve the storage period of freshwater fish floss， the tea polyphenol phospholipids complex （TPP-PL） was synthesized， and its solubility， slow-releasing potential， antioxidant activity， peroxide value and fatty acid composition were studied. The results showed that phospholipid coating can effectively improve the lipophilicity of tea polyphenols. In the chloroform-water and ethyl acetate-water solvent systems， the hydrophilic lipophilic partition coefficient K of TPP-PL and TPP were 150.8 and 21.33， respectively. The TPP-PL appears good slow-releasing potential. After 24 hours of storage， the in vitro releasing rate of TPP-PL was only 24% ± 3.6%， indicating that the TPP-PL has a good and sustained releasing capacity. In addition， the DPPH free radical scavenging ability and the ferric reducing antioxidant power of TPP-PL have a dose effect. The DPPH free radical scavenging ability of TPP-PL was similar with that of TPP due to the demulsification effect， while the ferric reducing antioxidant power of TPP-PL was slight lower than that of TPP. The TPP and TPP-PL were applied in the frying of freshwater fish floss. The peroxide value of the TPP treated fish floss is 50 meq/kg more than that of the TPP-PL treated fish floss after storage for 20 days. After frying the fish floss， the content of unsaturated fatty acids in fish meat was decreased， linoleic acid significantly reduced by 11.02%， the content of saturated fat increased， the content of stearic acid increased significantly by 23.28%， stearic acid increment （1.46%） and linoleic acid reduction （4.29%） of fish floss with TPP-PL were lower than stearic acid increment （12.05%） and linoleic acid reduction （8.26%） of fish floss with TPP. It demonstrated that the TPP-PL can prevent the lipid oxidation during the frying process and storage， extend the shelf-life， and maintain the nutrition of the fish floss. The TPP-PL has great potential in industrial development and utilization.