In this study, changes in some quality parameters of fish chips produced from sand smelt (Atherina boyeri, RISSO 1810) during storage period (at -18 degrees C for 6 months) were determined. The difference between the amount of moisture, crude protein, crude fat and crude ash components of raw fish in fish chips was significant (P < 0.05). Pre-frying process resulted in a decrease in all fatty acid compositions except for C(18:1) (omega-9) and C(18:2) (omega-6) Difference between the pH and thiobarbituric acid (TBA, mu g malonaldehyde/g) values of raw fish meat and pre-fried chips was insignificant (P > 0.05). However, total volatile basic nitrogen (TVB-N, mg/100g) value was changed significantly (P < 0.05) between raw fish meat and pre-fried chips. The results of sensory analyses made by panelists were as follows; fish chips enjoyed it very much. The results of chemical, sensory and microbiological analyses of fish chips performed following frozen storage period at -18 degrees C for 6 months were within the acceptable limits.