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In this study the effect of Hydroxypropyl methylcellulose (HPMC) added to pre-dust and batters of talangqueen fish (Scomberoides commersonniantus) nugget on the amount of oil uptake and its quality during four month of frozen storage was evaluated. The treatments consist of control (without HPMC in coating), A (with 2% HPMC in Pre-dust), B (with 2% HPMC in batter) and C (with 1% HPMC in pre-dust and 1% HPMC in batter). The par-and post frying of the Fish nugget s were analyzed from viewpoint of proximate composition (moisture, lipid content, total crude protein, ash and pH) at first time and the par-frying nuggets from viewpoint of chemical parameters (thiobarbituric acid and free fatty acid), microbial (total count, mesophilic and psychrotrophic), color and sensory analysis periodically (each month). The amount of total crude protein, ash and pH were the same as in various treatments of pre-and post frying Fish nugget s (P˂ 0. 05), whereas the amount of moisture and lipid showed significant different, thus sample B with 2% HPMC in batter, showed highest moisture retention and lowest lipid content (P˂ 0. 05) rather than other samples. After four months storage lightness and yellowness, mesophilic count and overall acceptability were reduced and thiobarbituric acid and free fatty acid were increased significantly (P˂ 0. 05). This work indicated that use of HPMC in coated products didn’t effect on the shelf life and the best result for moisture retention and reduced oil uptake was shown in sample B with 2% HPMC in batter.