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Oven-baked crispy fish fingers, a popular snack for kids and adults.
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
3 piece (medium) of Baked fish fingers (75 g) has 158 calories. That works out to 210 calories per 100 g. It contains 15.8 g of carbs, 9.8 g of protein, 6.4 g of fat and 0.9 g of fiber. Its 0.5 µg of B12 covers 22% of the Daily Value. Its glycemic index is 50 (medium), so it raises blood sugar at a moderate pace.
Selected: 3 piece (medium) · 75 g
158
KCAL / 75G
Carbs
15.8g
· 6% DV
Protein
9.8g
· 20% DV
Fat
6.4g
· 8% DV
Fiber
0.9g
· 3% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 40% · Protein 25% · Fat 35%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 158 kcal | |
| Total fat | 6.4 g | 8% |
| Saturated fat | 1.13 g | 6% |
| Trans fat | 0.04 g | |
| Sodium | 278 mg | 12% |
| Total carbohydrate | 15.8 g | 6% |
| Fiber | 0.9 g | 3% |
| Protein | 9.8 g | 20% |
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 |
|---|---|---|
| 3 piece (medium) | 75 g | 158 kcal |
| 1 piece (small) | 25 g | 53 kcal |
| 100 g | 100 g | 210 kcal |
| 1 serving (medium) | 100 g | 210 kcal |
| 5 piece (large) | 125 g | 263 kcal |
| 2 serving (large) | 200 g | 420 kcal |
| 10 piece (jumbo) | 250 g | 525 kcal |
Calculated from 210 calories per 100 g.
Yes, most frozen fish fingers can go straight into the oven without thawing. Thawing can make the coating soggy, and cooking time varies between products, so follow the package directions and make sure the fish is hot all the way through.
Give baked fish fingers space on the tray so hot air can circulate, and put them into a properly preheated oven. Crowding traps steam and softens the crumb; turning them once can also help the coating brown evenly.
Baked fish fingers are usually made with boneless white fish, such as pollock, cod, or haddock. The species differs between products, so the ingredient list is the best way to find out which fish a particular pack contains.
Baked fish fingers go well with chips, peas, coleslaw, or a crisp salad. For a quick meal, add a lemon wedge and tartar sauce; for a lighter plate, serve them with roasted vegetables instead of chips.
Yes, baked fish fingers can usually be cooked in an air fryer. Arrange them in a single layer so the coating browns rather than steams, and use the product and appliance instructions for timing because models and fish fingers vary.
Cut boneless white fish into strips, coat each piece in flour, beaten egg, and breadcrumbs, then arrange them on a lined baking tray. Bake until the crumb is golden and the fish is cooked through; adding a little oil can help the coating brown.
Not always; some fish fingers are raw or only partly cooked before they are frozen. Treat them as uncooked unless the packaging clearly says otherwise, and cook them according to its instructions before serving.
Yes, you can reheat baked fish fingers that were promptly chilled after cooking. An oven or air fryer helps restore a crisp coating; reheat them until hot throughout, and avoid eating fish that has been left at room temperature for a long time.
Baked fish fingers can be a convenient way to serve fish to children, but they are best as part of a meal rather than the whole meal. Pair them with vegetables or fruit, and cut them into manageable pieces for younger children.
Yes, baked fish fingers work well in a sandwich or wrap. Add lettuce or sliced cucumber for crunch and a little tartar sauce or yogurt-based dressing; put them in just before eating so the bread does not turn soggy.
Vitamins
B12
0.52µg · 22% DV
Biotin
1.88µg · 6% DV
B5
0.3mg · 6% DV
B3
0.9mg · 6% DV
Minerals
Selenium
8.25µg · 15% DV
Sodium
278mg · 12% DV
Phosphorus
83mg · 12% DV
Iodine
15µg · 10% DV
Potassium ⭐
135mg · 4% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 158 calories in 3 piece (medium) (75 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 fish fingers are convenient pieces of fish coated in breadcrumbs or a similar crisp coating, then cooked in the oven. They are a familiar freezer-aisle staple in many countries and an easy way to serve fish when time is short; the fish and coating can vary by product.
The outside turns golden and crunchy while the centre stays soft. Serve them hot with chips, peas or a fresh salad, or tuck them into a sandwich with lettuce and a simple sauce. They are popular with children but work just as well as a quick meal for adults. At 13 g of protein per 100 g, they contribute useful protein, while the coating adds carbohydrates. Pair them with vegetables for a more balanced plate.
Medium
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
1.13g
MONOUNSATURATED
2.03g
POLYUNSATURATED
1.65g
Omega 6:3 ratio 2:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.