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Baked anchovy with cornmeal and olive oil Calories
Rich in omega-3, high protein, Mediterranean cuisine, healthy fats
In season: Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 serving (medium) of Baked anchovy with cornmeal and olive oil (120 g) has 252 calories. That works out to 210 calories per 100 g. It contains 15.6 g of carbs, 17.4 g of protein, 13.2 g of fat and 1.4 g of fiber. Its 3 µg of B12 covers 125% 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 serving (medium) · 120 g
252
KCAL / 120G
Carbs
15.6g
· 6% DV
Protein
17.4g
· 35% DV
Fat
13.2g
· 17% DV
Fiber
1.4g
· 5% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 25% · Protein 28% · Fat 47%
Baked anchovy with cornmeal and olive oil nutrition facts table · 1 serving (medium) (120 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 252 kcal | |
| Total fat | 13.2 g | 17% |
| Saturated fat | 2.52 g | 13% |
| Trans fat | 0 g | |
| Sodium | 384 mg | 17% |
| Total carbohydrate | 15.6 g | 6% |
| Fiber | 1.4 g | 5% |
| Protein | 17.4 g | 35% |
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 with cornmeal and olive oil?
| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 120 g | 252 kcal |
| 1 piece (small) | 35 g | 74 kcal |
| 1 slice (thin) | 40 g | 84 kcal |
| 1 piece (large) | 55 g | 116 kcal |
| 1 slice (thick) | 60 g | 126 kcal |
| 2 piece (double) | 70 g | 147 kcal |
| 1 serving (small) | 80 g | 168 kcal |
| 100 g | 100 g | 210 kcal |
| 1 serving (large) | 180 g | 378 kcal |
| 1 serving (jumbo) | 250 g | 525 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?
To make baked anchovy with cornmeal and olive oil, coat cleaned anchovies lightly in cornmeal, arrange them in a lightly oiled baking dish, and drizzle with olive oil. Bake until the fish is cooked through and lightly golden, keeping the pieces in a single layer.
What ingredients are in baked anchovy with cornmeal and olive oil?
Baked anchovy with cornmeal and olive oil is made with anchovies, cornmeal, and olive oil; salt and seasonings such as black pepper may also be added. Lemon is commonly served alongside, rather than mixed into the coating.
Why is cornmeal used on baked anchovy with cornmeal and olive oil?
Cornmeal gives baked anchovy with cornmeal and olive oil a lightly crisp, golden coating and helps the fish stick less to the pan. Use a thin coating, since excess cornmeal can make the fish taste dry or floury.
Is baked anchovy with cornmeal and olive oil healthier than fried anchovies?
Baked anchovy with cornmeal and olive oil is generally a less oil-intensive option than deep-fried anchovies because it is cooked in the oven rather than submerged in oil. Its overall richness still depends on how much olive oil and cornmeal you use.
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 and drain them thoroughly before coating; excess water prevents the cornmeal from adhering and can leave the fish steaming rather than browning.
Do you eat the bones in baked anchovy with cornmeal and olive oil?
The small bones in baked anchovy with cornmeal and olive oil are often edible, but baking does not guarantee that every backbone will soften completely. If you prefer boneless fish, remove the backbone while cleaning the anchovies or pick it out as you eat.
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, such as greens with sliced onion. Bread or a simple vegetable side also works, while rich sides can overwhelm the fish's savory flavor.
How do you keep baked anchovy with cornmeal and olive oil from falling apart?
To keep baked anchovy with cornmeal and olive oil intact, drain the cleaned fish well, coat it gently, and arrange it in one layer. Avoid turning the anchovies repeatedly during baking, since their delicate flesh breaks easily.
How should you store leftover baked anchovy with cornmeal and olive oil?
Refrigerate leftover baked anchovy with cornmeal and olive oil in a covered container once it has cooled, and eat it within a few days. Reheat it in the oven if you want to preserve more of the coating's texture.
Is baked anchovy with cornmeal and olive oil a good source of omega-3?
Yes, anchovies provide omega-3 fats as well as protein, so baked anchovy with cornmeal and olive oil can contribute these nutrients to a meal. It is a food, not a treatment or prevention for a health condition.
Baked anchovy with cornmeal and olive oil Vitamins & Minerals
Vitamins
B12
3µg · 125% DV
B3
3.84mg · 24% DV
Vitamin E
3.48mg · 23% DV
B5
0.84mg · 17% DV
Minerals
Selenium
22µg · 40% DV
Phosphorus
198mg · 28% DV
Iodine
42µg · 28% DV
Sodium
384mg · 17% DV
Potassium ⭐
348mg · 10% 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 252 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 with cornmeal and olive oil?
Baked anchovy with cornmeal and olive oil brings together small, cleaned anchovies, a coating of cornmeal and a drizzle of olive oil. It reflects the Turkish way of cooking hamsi, especially familiar along the Black Sea coast, where anchovies are a much-loved seasonal fish.
The cornmeal forms a lightly crisp edge while the fish stays tender and savoury. Serve it hot with lemon and a green salad; it works well as a simple main alongside bread or vegetables. Anchovies provide protein and omega-3 fats, making this a satisfying fish dish. For a lighter plate, use the oil sparingly and pair it with plenty of salad.
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
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Baked anchovy with cornmeal and olive oil Fat Profile
SATURATED
2.52g
MONOUNSATURATED
7.32g
POLYUNSATURATED
3g
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.