The physicochemical properties of silver catfish frame hydrolysate powder at three different degree of hydrolysis, DH43%, DH 55% and DH 68% were studied. The hydrolysates powder were obtained by hydrolysis using Alcalase®, centrifugation and spray drying of the supernatant. The study found that preparation of these hydrolysates affected the protein, ash and fat content as well as amino acid composition. As for essential amino acids, their values were generally considered as adequate as compared to the suggested essential amino acids profile of FAO/WHO. The results showed that SFHs were rich in lysine and glutamate. Hydrolysate at DH 68% exhibited better peptide solubility and water holding capacity. As degree of hydrolysis increased, emulsifying capacity and foaming capacity of the hydrolysate decreased. It was also found that the lightness in hydrolysate powder decreased with increase in degree of hydrolysis. This study shows that silver catfish frame hydrolysate has good solubility, good foaming properties and light colour profile, thus having high potential as food ingredient.