To investigate the effects of different pre-frying and re-frying processes on the quality and flavor of Pseudosciaena crocea steaks， the steaks were pre-frying in oil (180 ℃ for 30 s) and airfryer (180 ℃ for 3 min). The steaks were frozen for 24 h and then re-frying in oil (for 1， 2， 3， 4 and 5 min at 160， 180 and 200 ℃) and airfryer ( for 5， 7， 9， 11 and 13 min at 160， 180 ℃ and 200 ℃)， respectively. The optimal pre-frying and re-frying process was selected by moisture content and sensory evaluation. The quality and flavor of the steaks were analyzed by color difference， textural characteristics， fat content， acrylamide content and volatile substances under four optimal processes. The results showed that: The optimal conditions in different pre-frying and re-frying processes were 180 ℃ for 3 min (deep frying - deep frying)， 180 ℃ for 11 min (deep frying - frying using airfryer)， 180 ℃ for 9 min (frying using airfryer - frying using airfryer)， and 180 ℃ for 4 min (frying using airfryer - deep frying)， respectively. The highest fat content of 27.53 g/100 g was found in the four frying processes of frying using airfryer - deep frying. The lowest fat content was 3.22 g/100 g for frying using airfryer-frying using airfryer. In terms of texture the difference in hardness between the two groups of deep frying-frying using airfryer and frying using airfryer-frying using airfryer was not significant and was higher than the two groups of re-frying with deep frying. Acrylamide was not detected in the determination of acrylamide content at the limit of quantification of 0.01 mg/kg. The main flavor substances in fish steaks were composed of aldehydes， alcohols and aromatic substances. The fish steaks obtained from the deep frying - deep frying process had a heavy fishy， harsh and greasy taste. The fish steaks from frying using airfryer - frying using airfryer process have grassy taste， baked fish steaks taste and pungent odor.