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[Display omitted] • Reconstituted meat-based products from minced fish exhibited some fibrousness. • Reconstituted fish steaks were prepared via different physical extrusion strength. • Appropriate physical extrusion endowed anisotropic reconstitution during frying. • Porosity and cross-linking network of multi-layered structure were characterized. • Low random coil and moisture content were found in nice multi-layered products. Multi-layered structure of reconstituted meat-based products from minced fish was formed by physical extrusion, followed by an investigation into the impact of extrusion strength on structural and physicochemical properties before and after frying. Under an appropriate pressure (3–9 kPa), the air within minced fish underwent enrichment and rearrangement to form a stratified phase, promoting the formation of multi-layered structure during frying. Conversely, the lower pressure (≤1.5 kPa) was insufficient for phase separation and directional rearrangement, while the higher pressure (≥15 kPa) would cause the stratified phase to flow out of food system. Moreover, by directly increasing water mobility and meat compactness, physical extrusion indirectly caused more water loss and stronger ionic bonds during frying, which was positively correlated with multi-layered structure. However, an excessive pressure caused an increase in random coil and hydrophobic interactions during frying, which was negatively correlated with multi-layered structure. In conclusion, appropriate physical extrusion strength promoted the formation of multi-layered structure. [ABSTRACT FROM AUTHOR]