Fried fish chip was developed from tilapia fish powders.Two food grade enzymes were used in this study to investigate the effects of the enzymes (protease and amylase) on the viscoelastic properties of dough and on the physicochemical characteristics of fried fish chips.Results showed that the percentage of oil uptake,the percentage of linear expansion and texture (N) for fried fish chips prepared from amylase treated dough were better than the fried fish chips prepared from the protease treated dough and fried fish chips from untreated dough.The amylase treated dough was less elastic as obtained in the G values when compared to the protease treated dough.