Abstract: The effects of yellow lentil flour, chickpea flour and their mixtures as batters on deep-fried fish balls were evaluated in the present study. The pH levels, viscosities and adhesion degrees of the batters and yields, frying loss, penetrometer values, diameters, moisture, oil content and sensorial properties of fish balls were determined for the different mixtures and frying temperatures. Yellow lentil flour, chickpea flour and their mixtures increased the quality of the battered fish balls after frying. Yellow lentil flour increased the yield and moisture values and decreased the frying loss and penetrometer values during deep-frying. Chickpea flour had better sensory properties in comparison to the control and yellow lentil flour. Frying temperatures generally did not affect the quality criteria. Only, low temperatures decreased the moisture loss from the coated fish balls during deep-frying. In conclusion, yellow lentil flour and chickpea flour were suggested as the batter materials to be used on fish balls.