The quality evaluation of fried fish sold in Katsina metropolis was studied. Five fried fish samples were obtained each week for a period of eight weeks from January to March 2024. The samples were collected from five sampling locations in Katsina metropolis (WTC roundabout, Goruba road, Tudun katsira, Katsina central market and Kofar marusa) and were taken to the. Laboratory, Umaru Musa Yar’adua University for proximate and bacterial determination (count). Ten taste panelists were randomly selected for the sensory evaluation of the fried fish products which was graded based on the hedonic scale provided. The result of the proximate composition revealed that crude protein and moisture varied significantly (p<0.05) in some weeks. The lipid content of the fried fish products was not significantly different (p>0.05) among some weeks. The result of the sensory evaluation was found to be changing throughout the period and there is significant difference (p<0.05) in the fried products from the five sampling locations. Also the result of the bacterial determination was found to be fluctuating due to unfavorable weather condition, frying dehydrates the fish flesh and therefore kills many bacteria. There is need for further research into the in-depth investigation of both proximate, microbial and sensory evaluation in the study area to give true picture of what consumers buy.