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This study evaluated the effects of edible films of xanthan, carrageenan, alginate, soy protein insolate and hydroxypropyl methylcellulose gums on the quality of fired rainbow trout (Oncorhynchus mykiss) fillets. The immersed samples of fish fillets in solution of gums and fried were compared with the control with uncoated and fried fish fillets. The effects of different hydrocolloid edible films on viscosity, amount of batter pick-up color, water retention and reduction of oil uptake were significant (p<0.05) whereas no significant effect on sensory evaluation was observed (p<0.05). among the hydrocolloid samples, fish fillets coated with xanthan and HPMC showed the highest viscosity and batter pick-up, the coated fillets with carrageenan and HPMC indicated the highest content of moisture and coated fillets with HPMC showed the least amount of fat (p<0.05). The results indicated that all of the edible films were effective in …