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This study investigates and evaluates the effect of hydroxylpropyl methylcellulose (HPMC) added to the pre-dust and batter formula on the quality and reduction of the oil uptake of deep-fat fried Talang queenfish nuggets. The effect of HPMC on viscosity, amount of batter pick-up, color, water retention and the reduction of oil uptake was significant (P≤ 0.05). Pattern B with 2% of HPMC in the batter formula showed the highest viscosity, batter pick-up, water retention and the lowest oil uptake during deep-fat par-frying and frying in comparison with other patterns. In general, in comparison with using HPMC at the same time in the pre-dust and formula of the batters or the pre-dust alone, the use of HPMC in formula of the batters showed a better result in quality, moisture retention and reduction of oil uptake in the final products.