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Baked anchovy with cornmeal and olive oil Calories
Omega-3 source, protein, fiber, olive oil, baked
In season: Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 piece (medium) of Baked anchovy with cornmeal and olive oil (80 g) has 168 calories. That works out to 210 calories per 100 g. It contains 8 g of carbs, 12.8 g of protein, 8.8 g of fat and 1 g of fiber. Its 1.7 µg of B12 covers 70% of the Daily Value. Its glycemic index is 55 (medium), so it raises blood sugar at a moderate pace.
Baked anchovy with cornmeal and olive oil Nutrition Facts
Selected: 1 piece (medium) · 80 g
168
KCAL / 80G
Carbs
8g
· 3% DV
Protein
12.8g
· 26% DV
Fat
8.8g
· 11% DV
Fiber
1g
· 4% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 20% · Protein 32% · Fat 48%
Baked anchovy with cornmeal and olive oil nutrition facts table · 1 piece (medium) (80 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 168 kcal | |
| Total fat | 8.8 g | 11% |
| Saturated fat | 1.76 g | 9% |
| Trans fat | 0 g | |
| Sodium | 272 mg | 12% |
| Total carbohydrate | 8 g | 3% |
| Fiber | 1 g | 4% |
| Protein | 12.8 g | 26% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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How Many Calories in 1 Medium Baked anchovy with cornmeal and olive oil?
| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 80 g | 168 kcal |
| 1 piece (small) | 50 g | 105 kcal |
| 1 slice (thin) | 60 g | 126 kcal |
| 100 g | 100 g | 210 kcal |
| 1 slice (thick) | 100 g | 210 kcal |
| 1 piece (large) | 120 g | 252 kcal |
| 1 serving (medium) | 150 g | 315 kcal |
| 1 serving (large) | 250 g | 525 kcal |
| 5 piece (jumbo) | 400 g | 840 kcal |
Calculated from 210 calories per 100 g.
Frequently Asked Questions About Baked anchovy with cornmeal and olive oil
How do you make baked anchovy with cornmeal and olive oil?
Baked anchovy with cornmeal and olive oil is made by coating cleaned, dried anchovies lightly in cornmeal and arranging them in a single layer on an oiled tray. Bake until the flesh turns opaque and separates easily with a fork.
Should you gut anchovies for baked anchovy with cornmeal and olive oil?
Yes, gut the anchovies before making baked anchovy with cornmeal and olive oil. Rinse them briefly, then dry them well; excess moisture makes the cornmeal coating clump and keeps the fish from browning properly.
How do you get baked anchovy with cornmeal and olive oil crispy?
For crisp baked anchovy with cornmeal and olive oil, dry the fish thoroughly, use a light coating of cornmeal, and leave space between pieces on the tray. Crowding traps steam, so the coating is more likely to turn soft.
Can you eat the bones in baked anchovy with cornmeal and olive oil?
Yes, the small bones in baked anchovy with cornmeal and olive oil are generally edible after cooking and soften as the fish bakes. Remove the central backbone if you prefer, or if serving someone who may have trouble with small bones.
What kind of cornmeal works for baked anchovy with cornmeal and olive oil?
Fine or medium cornmeal works well for baked anchovy with cornmeal and olive oil. A thin, even coating clings better and is less likely to taste gritty than a thick layer of coarse meal.
Why does baked anchovy with cornmeal and olive oil stick to the pan?
Baked anchovy with cornmeal and olive oil can stick when the tray is dry or the fish is still wet. Oil the tray, pat the anchovies dry, and arrange them in one layer so they release more easily after baking.
What should you serve with baked anchovy with cornmeal and olive oil?
Serve baked anchovy with cornmeal and olive oil with lemon and a crisp salad, which balance its savory flavor. Roasted vegetables or simple boiled potatoes also make a good side without covering up the taste of the fish.
Can you make baked anchovy with cornmeal and olive oil with frozen anchovies?
Yes, you can make baked anchovy with cornmeal and olive oil with frozen anchovies. Thaw them in the refrigerator first, then drain and pat them very dry; baking them while icy or wet can leave the coating soggy.
How should you store leftover baked anchovy with cornmeal and olive oil?
Store leftover baked anchovy with cornmeal and olive oil in a covered container in the refrigerator and eat it soon. Reheat it in the oven for a better texture; the microwave tends to soften the cornmeal coating.
Is baked anchovy with cornmeal and olive oil a healthy way to eat anchovies?
Yes, baked anchovy with cornmeal and olive oil provides protein and omega-3 fats, and baking avoids deep-frying. Pair it with vegetables or salad for a balanced meal; anyone with a fish allergy should avoid it.
Baked anchovy with cornmeal and olive oil Vitamins & Minerals
Vitamins
B12
1.68µg · 70% DV
B3
2.32mg · 14% DV
B5
0.56mg · 11% DV
Vitamin D
2.24µg · 11% DV
Minerals
Selenium
29µg · 53% DV
Phosphorus
168mg · 24% DV
Iodine
24µg · 16% DV
Sodium
272mg · 12% DV
Potassium ⭐
248mg · 7% DV
Baked anchovy with cornmeal and olive oil Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Baked anchovy with cornmeal and olive oil
To burn the 168 calories in 1 piece (medium) (80 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
What is Baked anchovy with cornmeal and olive oil?
Baked anchovy with cornmeal and olive oil is a Turkish preparation, especially associated with the Black Sea coast, where anchovies are a seasonal staple. The fish is coated in cornmeal, arranged with olive oil and baked, rather than fried in a pan. It comes out with a lightly crisp coating, tender flesh and the anchovy’s savoury, distinctly marine flavour.
In Turkey it is often served hot as a main dish, with lemon, salad and bread; cornbread is a fitting companion in the Black Sea region. For English-speaking readers, it also works well as a simple shared supper with roasted vegetables. Anchovies contribute protein and omega-3 fats, while the cornmeal adds a little fibre. Pair it with fresh greens for a lighter plate.
How Nutritious Is Baked anchovy with cornmeal and olive oil?
Nutrient density
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
Is Baked anchovy with cornmeal and olive oil Processed?
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Baked anchovy with cornmeal and olive oil Contain Allergens?
Contains these allergens:
Which Diets Is Baked anchovy with cornmeal and olive oil Good For?
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Baked anchovy with cornmeal and olive oil Fat Profile
SATURATED
1.76g
MONOUNSATURATED
4.24g
POLYUNSATURATED
1.68g
Omega 6:3 ratio 0.4:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.