The aim of this study was to evaluate the effect of edible Whey protein-monoglyceride coating on the quality characteristics of fish finger of Hypophthalmichthys molitrix during refrigerated storage. Fish fingers were immersed separately in coating solutions of 5% whey protein concentrate (WPC) - 1.5% Monoglyceride, 10% WPC - 2.5% Monoglyceride and 15% WPC -3.5% Monoglyceride then packed and stored in refrigerator (4oC). Chemical (pH, PV, TBA), microbial parameters (TVC, PTC) and sensory analysis were measured at 0, 3, 6, 9, 12 and 15 days. The results showed that the pH content decreased and peroxide value and thiobarbitoric acid were significantly increased (P<0.05) with increase of storage time. The total viable count (TVC) and psychrotrophic count (PTC) of fish fingers were significantly increased (P<0.05) during refrigerated storage. Results of sensory analysis indicated significant reduction in sensory characteristics of fish fingers during storage. According to results of this study, it can be considered that fish fingers coated with 10% WPC - 2.5% Monoglyceride solution was more effective than the other treatments and increased the shelf life of fish fingers for 3 days.