Fish fried

Seafood

Item Rating: 67/100

1 serving (100 grams) contains 199 calories, 15.2 grams of protein, 11.5 grams of fat, and 8.5 grams of carbohydrates.

Nutrition Information

1 cup (238.1g)

Calories		473.8
% Daily Value*
Total Fat		27.4 g	35%
	Saturated Fat	6.0 g	30%
	Polyunsaturated Fat	0 g
Cholesterol		119.0 mg	39%
Sodium		714.3 mg	31%
Total Carbohydrates		20.2 g	7%
	Dietary Fiber	0.7 g	2%
	Sugars	1.2 g
protein		36.2 g	72%
Vitamin D		476.2 mcg	2381%
Calcium		47.6 mg	3%
Iron		1.9 mg	10%
Potassium		595.2 mg	12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Food Attributes

🥓 Keto friendly

🍯 Low sugar

⚠️ Contains trans fat

🍞 Low carbs

Source of Calories

Fat: 246 cal (52.2%)

Protein: 144 cal (30.7%)

Carbs: 80 cal (17.1%)

About Fish fried

Fried fish is a popular dish across various cultures and cuisines, including Southern American, Mediterranean, and Southeast Asian cooking. It typically consists of fish fillets coated in batter or breadcrumbs and fried in oil until golden and crispy. Fish, as the core ingredient, is an excellent source of high-quality protein and essential omega-3 fatty acids, while frying adds calories and fat content, depending on the oil used. Commonly used fish types include cod, haddock, catfish, and tilapia. A typical serving (100g) of fried fish provides approximately 200-300 calories, 15-20g of protein, 10-15g of fat, and beneficial micronutrients such as selenium, vitamin D, and iodine. While frying reduces some nutrients compared to baking or steaming, it remains a rich source of protein and healthy fats.

Health Benefits

• Supports heart health due to omega-3 fatty acids, which help reduce inflammation and maintain healthy cholesterol levels.
• Provides a rich source of high-quality protein, essential for muscle repair and growth.
• Contains selenium, an antioxidant that protects cells from damage and supports thyroid function.

Dietary Considerations

Allergens: Contains fish, gluten (if breading contains wheat), egg (if used in batter)

Suitable for: Pescatarian

Not suitable for: Vegan, vegetarian, gluten-free (unless alternative flours are used), low-fat diets

Selection and Storage

Store cooked fried fish in an airtight container in the refrigerator for up to 2 days. To maintain crispiness, reheat in an oven or air fryer rather than a microwave.

Common Questions About Fish fried Nutrition

Is fish fried high in protein?

Fried fish is a good source of protein, as most types of fish provide 15-25 grams of protein per 100 grams. However, the breading and frying process can slightly reduce protein content due to added fats or batter, depending on the preparation method.

Can I eat fried fish on a keto diet?

Fried fish can be suitable for a keto diet if prepared using low-carb ingredients such as almond flour or pork rind crumbs for breading. Traditional fried fish breaded with flour or breadcrumbs is not keto-friendly due to the high carbohydrate content.

What are the health benefits or concerns of eating fried fish?

Fish is a great source of omega-3 fatty acids, vitamins like B12 and D, and high-quality protein. However, frying increases the calorie count and fat content, which may negate some of the health benefits. Frequent consumption of deep-fried foods may also increase the risk of heart disease due to unhealthy fats used in frying.

What is the recommended serving size for fried fish?

A typical serving size for fried fish is about 3-4 ounces (85-113 grams). This portion provides approximately 200-300 calories, depending on the type of fish and the cooking method. Pairing it with a side of vegetables is a good way to balance the meal nutritionally.

How does fried fish compare to grilled fish nutritionally?

Fried fish is generally higher in calories and fat compared to grilled fish due to the use of oil and batter in the preparation process. Grilled fish retains more of its natural nutrients and healthy fats like omega-3s, making it a more heart-healthy option.

Data Sources & Scientific References