Differences in the edible quality of Jingpo Lake grass carp (JPGC) and culture grass carp (CGC) under different frying conditions were compared. Color difference, textural properties, sensory evaluation, and other indicators were measured to select the optimal frying temperature and time. Secondary structures and microstructures of the selected samples were compared and analyzed. The optimal conditions for traditional frying were 200 ℃ for 4 min, whereas those for air frying were 200 ℃ for 20 min. The airfried JPGC was reported to show superior edible quality, with a measured shear force of 2 626.46 g, moisture content of 56.13%, and immobile water content of 88.31%. Compared with traditional frying, air frying retained more internal moisture, maintained a crispy exterior and tender interior texture, and received the highest sensory evaluation scores. The air-fried JPGC achieved a similar fried texture with a fat content of 0.30% and a lower degree of fat oxidation. Fourier-transform infrared spectroscopy analysis of the secondary structure of myofibrillar proteins revealed that JPGC maintained a consistently higher β-sheet content than CGC under both frying conditions. Microstructural examination revealed that the muscle fibers of air-fried JPGC were the most densely and orderly arranged, effectively slowing down juice loss. Air-fried grass carp achieved an edible quality comparable to that of traditionally fried grass carp. JPGC exhibited better muscle quality during processing than CGC. In summary, this study provides a theoretical foundation for the high-value utilization of grass carp resources in the volcanic barrier lakes of Mudanjiang City.