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Baked Anchovy (Cornmeal, Olive Oil) Calories
Oven-baked anchovy with cornmeal and olive oil
In season: Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 serving (medium) of Baked Anchovy (Cornmeal, Olive Oil) (120 g) has 222 calories. That works out to 185 calories per 100 g. It contains 8.6 g of carbs, 21 g of protein, 11.8 g of fat and 0.8 g of fiber. Its 10.2 µg of B12 covers 425% of the Daily Value. Its glycemic index is 40 (low), so it raises blood sugar slowly.
Baked Anchovy (Cornmeal, Olive Oil) Nutrition Facts
Selected: 1 serving (medium) · 120 g
222
KCAL / 120G
Carbs
8.6g
· 3% DV
Protein
21g
· 42% DV
Fat
11.8g
· 15% DV
Fiber
0.8g
· 3% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 15% · Protein 37% · Fat 48%
Baked Anchovy (Cornmeal, Olive Oil) nutrition facts table · 1 serving (medium) (120 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 222 kcal | |
| Total fat | 11.8 g | 15% |
| Saturated fat | 2.52 g | 13% |
| Trans fat | 0 g | |
| Sodium | 468 mg | 20% |
| Total carbohydrate | 8.6 g | 3% |
| Fiber | 0.8 g | 3% |
| Protein | 21 g | 42% |
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 Serving of Baked Anchovy (Cornmeal, Olive Oil)?
| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 120 g | 222 kcal |
| 1 piece (small) | 20 g | 37 kcal |
| 1 serving (small) | 80 g | 148 kcal |
| 100 g | 100 g | 185 kcal |
| 5 piece (medium) | 100 g | 185 kcal |
| 1 cup (medium) | 140 g | 259 kcal |
| 1 serving (large) | 180 g | 333 kcal |
| 10 piece (large) | 200 g | 370 kcal |
| 1 cup (large) | 210 g | 389 kcal |
Calculated from 185 calories per 100 g.
Frequently Asked Questions About Baked Anchovy (Cornmeal, Olive Oil)
How do you make Baked Anchovy (Cornmeal, Olive Oil)?
Baked Anchovy (Cornmeal, Olive Oil) is made by coating cleaned, dried anchovies in cornmeal and arranging them in a lightly oiled baking dish. Drizzle with olive oil and bake until browned and cooked through, leaving space between the fish so they roast rather than steam.
Do you need to gut anchovies for Baked Anchovy (Cornmeal, Olive Oil)?
Yes, anchovies are usually gutted before making Baked Anchovy (Cornmeal, Olive Oil). Remove the heads and innards, rinse the fish briefly, then dry them thoroughly; excess water makes the cornmeal coating less likely to crisp.
Can you eat the bones in Baked Anchovy (Cornmeal, Olive Oil)?
Yes, the small bones in Baked Anchovy (Cornmeal, Olive Oil) are often edible when the fish are cooked through. Baking does not guarantee that every bone will soften completely, so remove the backbone if you prefer a boneless bite.
How do you keep Baked Anchovy (Cornmeal, Olive Oil) from sticking to the pan?
To prevent Baked Anchovy (Cornmeal, Olive Oil) from sticking, coat the baking tray with olive oil or use baking parchment. Dry the anchovies before coating them, arrange them in a single layer, and avoid trying to move them before the coating has set.
How do you reduce the fishy smell when making Baked Anchovy (Cornmeal, Olive Oil)?
You can reduce the fishy smell from Baked Anchovy (Cornmeal, Olive Oil) by using fresh anchovies, cleaning them promptly, and ventilating the kitchen while they bake. Wash the tray soon after serving, since lingering fish residue can make the smell stronger.
What should you serve with Baked Anchovy (Cornmeal, Olive Oil)?
Baked Anchovy (Cornmeal, Olive Oil) pairs well with lemon, a crisp green salad, and roasted or steamed vegetables. Crusty bread or potatoes make the meal more filling, while a sharp dressing balances the rich, savory flavor of the fish.
Can you bake frozen anchovies for Baked Anchovy (Cornmeal, Olive Oil)?
Yes, you can use frozen anchovies for Baked Anchovy (Cornmeal, Olive Oil), but thaw them completely in the refrigerator first. Drain and pat them dry before adding cornmeal; baking them while icy can leave the coating damp and the fish unevenly cooked.
How long does leftover Baked Anchovy (Cornmeal, Olive Oil) keep?
Leftover Baked Anchovy (Cornmeal, Olive Oil) keeps for up to three days in a covered container in the refrigerator. Refrigerate it promptly after the meal, and reheat until hot throughout; the coating will be softer than when freshly baked.
Is Baked Anchovy (Cornmeal, Olive Oil) the same as baked sardines?
No, Baked Anchovy (Cornmeal, Olive Oil) is made with anchovies, which are generally smaller and more intensely flavored than sardines. The two fish can be cooked in similar ways, but they are different species and are not interchangeable in every recipe.
Is Baked Anchovy (Cornmeal, Olive Oil) healthier than fried anchovies?
Often, yes: Baked Anchovy (Cornmeal, Olive Oil) is cooked without immersing the fish in frying oil, so it can use less added fat. The cornmeal coating and olive oil still contribute to the dish, so keep the oil modest for a lighter preparation.
Baked Anchovy (Cornmeal, Olive Oil) Vitamins & Minerals
Vitamins
B12
10.2µg · 425% DV
Vitamin D
8.64µg · 43% DV
B3
5.64mg · 35% DV
B2
0.22mg · 17% DV
Minerals
Selenium
43µg · 78% DV
Phosphorus
264mg · 38% DV
Iodine
36µg · 24% DV
Sodium
468mg · 20% DV
Potassium ⭐
384mg · 11% DV
Baked Anchovy (Cornmeal, 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 (Cornmeal, Olive Oil)
To burn the 222 calories in 1 serving (medium) (120 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 (Cornmeal, Olive Oil)?
Baked anchovy with cornmeal and olive oil is a simple Turkish-style dish: cleaned anchovies are coated in cornmeal, arranged in a tray and cooked in the oven. It is especially associated with the Black Sea coast, where hamsi is a familiar part of the table.
The fish stays tender inside, while the cornmeal gives it a lightly crisp coating. Serve it hot with lemon and a fresh salad; in Turkey, it also pairs naturally with cornbread. Leaving space between the fish on the tray helps them brown rather than steam.
Anchovies make this a protein-rich main, while the coating and olive oil add carbohydrates and fat. For a lighter meal, keep the sides fresh and generous, such as salad or cooked greens.
How Nutritious Is Baked Anchovy (Cornmeal, 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 (Cornmeal, 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 (Cornmeal, Olive Oil) Contain Allergens?
Contains these allergens:
Which Diets Is Baked Anchovy (Cornmeal, 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 (Cornmeal, Olive Oil) Fat Profile
SATURATED
2.52g
MONOUNSATURATED
4.92g
POLYUNSATURATED
2.64g
Omega 6:3 ratio 0.3:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.