The research was conducted to determine the role of some food additives in the quality of fried fish cake processed from cultured snakehead fish (Channa striata) surimi. The study investigated the effect of modified starch supplementation on the quality of fried fish cake made from snakehead fish surimi and also evaluated the interaction between salt and water addition to product quality. At the same time, the study examined the effect of supplemental chitosan on the gel and microbiological properties of this product. Results showed that the addition of 3% modified starch in the cutting process helped improve the quality of fried fish cake from snakehead fish surimi. The study confirmed that there was a correlation between the water and salt addition to fried fish cake quality, the optimum percentages of water and salt was 6.17% and 1.32%, respectively. According to the study, the addition of chitosan at a ratio of 75 mg/100 g of surimi in the cutting process resulted in improved gel properties and limited microbial growth.