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Omega-3 source, protein, oven-baked, crispy breaded coating
In season: Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Baked breaded anchovy (120 g) has 222 calories. That works out to 185 calories per 100 g. It contains 12 g of carbs, 22.2 g of protein, 10.2 g of fat and 1 g of fiber. Its 10.8 µg of B12 covers 450% of the Daily Value. Its glycemic index is 45 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 120 g
222
KCAL / 120G
Carbs
12g
· 4% DV
Protein
22.2g
· 44% DV
Fat
10.2g
· 13% 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 21% · Protein 39% · Fat 40%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 222 kcal | |
| Total fat | 10.2 g | 13% |
| Saturated fat | 2.52 g | 13% |
| Trans fat | 0 g | |
| Sodium | 504 mg | 22% |
| Total carbohydrate | 12 g | 4% |
| Fiber | 1 g | 4% |
| Protein | 22.2 g | 44% |
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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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 120 g | 222 kcal |
| 1 piece (medium) | 14 g | 26 kcal |
| 5 piece (small) | 70 g | 130 kcal |
| 1 serving (small) | 80 g | 148 kcal |
| 100 g | 100 g | 185 kcal |
| 1 cup (medium) | 110 g | 204 kcal |
| 10 piece (large) | 140 g | 259 kcal |
| 1 serving (large) | 180 g | 333 kcal |
| 2 serving (double) | 240 g | 444 kcal |
Calculated from 185 calories per 100 g.
For crispy baked breaded anchovies, pat the fish very dry, coat it lightly, and spread it in a single layer on a lightly oiled tray. Crowding traps steam and softens the coating; turn the fish once as it cooks for more even browning.
Yes, clean fresh anchovies before making baked breaded anchovies. Remove the head and innards, rinse the cavity briefly if needed, then dry the fish thoroughly. Leaving moisture on the surface makes the flour coating patchy and less crisp.
The small bones in baked breaded anchovies may soften during cooking, but the backbone can still be firm. Check the fish before eating, especially when serving it to children, and remove any bones that are not easy to chew.
Serve baked breaded anchovies with a crisp salad, lemon, or a simple vegetable side to balance the savory coating. They also pair well with bread or potatoes when you want a more filling meal.
Thaw anchovies in the refrigerator before making baked breaded anchovies, then pat them very dry. Baking them frozen releases extra moisture, which can leave the coating soggy and cause the fish to steam rather than brown.
Baked breaded anchovies cook on a tray rather than being submerged in hot oil, so they usually need less added oil and have a less oily coating. Fried anchovies tend to brown faster and develop a more uniformly crisp exterior.
No. Baked breaded anchovies are usually whole fresh or thawed fish coated in flour and cooked; canned anchovies are typically cured or preserved and have a much saltier, more concentrated flavor. They are not interchangeable in most recipes.
Refrigerate leftover baked breaded anchovies in a covered container once they have cooled, and eat them soon. Reheat them in an oven or air fryer to bring back some crispness; a microwave tends to soften the coating.
Baked breaded anchovies provide protein and omega-3 fats, and baking can require less added oil than deep-frying. The flour coating adds carbohydrates, so pairing the fish with vegetables makes for a balanced plate.
The coating can fall off baked breaded anchovies if the fish is wet, coated too heavily, or moved before the surface has set. Pat the fish dry, shake off excess flour, arrange it without crowding, and turn it gently.
Vitamins
B12
10.8µg · 450% DV
B3
5.04mg · 32% DV
B2
0.22mg · 17% DV
Vitamin D
3µg · 15% DV
Minerals
Selenium
42µg · 76% DV
Phosphorus
252mg · 36% DV
Iodine
42µg · 28% DV
Sodium
504mg · 22% DV
Potassium ⭐
384mg · 11% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
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.
Baked breaded anchovy is the English page name for Turkish fırında hamsi unlanmış: cleaned anchovies lightly coated in flour and cooked on a tray in the oven. It is associated with Turkey’s Black Sea cuisine, where hamsi is a seasonal favourite. The coating here is typically a light flour layer rather than a thick breadcrumb crust.
Serve it hot, when the edges are crisp and the fish remains tender, with lemon, salad or sliced onion. It works well as a main dish, and its protein and omega-3 make it a nourishing seafood choice; it provides 18.5 g of protein per 100 g. For a lighter plate, use just enough flour to coat the fish and pair it with a generous salad.
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.
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.
NOVA 3
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.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
2.52g
MONOUNSATURATED
3.24g
POLYUNSATURATED
2.4g
Omega 6:3 ratio 0.1:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.