Fried catfish

Dinner

Item Rating: 64/100

1 serving (135 grams) contains 344 calories, 18.2 grams of protein, 22.5 grams of fat, and 15.8 grams of carbohydrates.

Nutrition Information

1 cup (135g)

Calories		344.2
% Daily Value*
Total Fat		22.5 g	28%
	Saturated Fat	3.6 g	18%
	Polyunsaturated Fat	7.7 g
Cholesterol		64.8 mg	21%
Sodium		564.3 mg	24%
Total Carbohydrates		15.8 g	5%
	Dietary Fiber	0.7 g	2%
	Sugars	0.3 g
protein		18.2 g	36%
Vitamin D		10.8 mcg	54%
Calcium		28.4 mg	2%
Iron		1.4 mg	7%
Potassium		342.9 mg	7%

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

USDA FoodData - Fried catfish Data

U.S. Department of Agriculture

Official nutrition data for this specific food item from the U.S. Department of Agriculture's comprehensive food database.

View source →

Food Attributes

🍯 Low sugar

Source of Calories

Fat: 202 cal (59.8%)

Protein: 72 cal (21.5%)

Carbs: 63 cal (18.7%)

About Fried catfish

Fried catfish is a popular dish in Southern American cuisine, often coated in cornmeal or flour and deep-fried for a crispy texture. Catfish itself is a freshwater fish known for its mild taste and versatile preparation methods. Nutritionally, a 3-ounce (85g) serving of cooked catfish provides approximately 100 calories, 16 grams of protein, 4 grams of fat, and is low in carbohydrates. It is a good source of omega-3 fatty acids, vitamin B12, and phosphorus. However, frying the fish increases its fat content and calorie count due to the added oil. Despite this, fried catfish remains a culturally significant and nutrient-rich dish when consumed in moderation.

Health Benefits

• Rich in omega-3 fatty acids, which support heart and brain health.
• High in vitamin B12, essential for red blood cell formation and nervous system function.
• Provides phosphorus, important for strong bones and teeth.

Dietary Considerations

Allergens: Contains fish, wheat (if breaded with flour), corn (if coated with cornmeal)

Suitable for: High-protein diets, low-carb diets (if flour-free)

Not suitable for: Gluten-free diets (if breaded with wheat flour), vegan diets, vegetarian diets

Selection and Storage

Store fresh catfish in the refrigerator and use within 1-2 days, or freeze for extended storage. Refrigerate leftovers in an airtight container and consume within three days.

Common Questions About Fried catfish Nutrition

Is fried catfish high in protein?

Yes, fried catfish is moderately high in protein, offering around 15-18 grams of protein per 3.5-ounce serving, depending on the recipe. However, frying the fish can slightly reduce its overall protein quality due to added batter and frying oil.

Can I eat fried catfish on a keto diet?

Fried catfish may not be suitable for a strict keto diet if prepared with a traditional breadcrumb or flour batter, as these add significant carbs. Using almond flour or pork rind crumbs as a replacement for the batter could make it keto-friendly.

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

Catfish is a good source of omega-3 and omega-6 fatty acids and provides important vitamins like B12 and D. However, frying the fish adds significant calories and fat, and frequent consumption of deep-fried foods can increase risks of heart disease if paired with unhealthy fats.

What is the recommended portion size for fried catfish?

A typical portion size for fried catfish is 3-4 ounces (about one fillet). This serving delivers approximately 200-300 calories depending on the amount of oil and batter used during preparation.

How does fried catfish compare to grilled or baked catfish?

Fried catfish is higher in calories and fat due to the frying process and batter, whereas grilled or baked catfish retains the natural nutrients of the fish and is a lower-calorie option. Opt for grilling or baking if you want a healthier way to enjoy catfish.

Data Sources & Scientific References

1. USDA FoodData - Fried catfish Data

   U.S. Department of Agriculture

   Official nutrition data for this specific food item from the U.S. Department of Agriculture's comprehensive food database.

   View source →