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Fried sea fish with omega-3
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Fried red mullet (90 g) has 185 calories. That works out to 205 calories per 100 g. It contains 4.3 g of carbs, 18.4 g of protein, 10.1 g of fat and 0 g of fiber. Its 2.2 µg of B12 covers 90% of the Daily Value. Its glycemic index is 5 (low), so it raises blood sugar slowly.
Selected: 1 piece (medium) · 90 g
185
KCAL / 90G
Carbs
4.3g
· 2% DV
Protein
18.4g
· 37% DV
Fat
10.1g
· 13% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 9% · Protein 41% · Fat 50%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 185 kcal | |
| Total fat | 10.1 g | 13% |
| Saturated fat | 2.07 g | 10% |
| Trans fat | 0.05 g | |
| Sodium | 83 mg | 4% |
| Total carbohydrate | 4.3 g | 2% |
| Fiber | 0 g | 0% |
| Protein | 18.4 g | 37% |
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 piece (medium) | 90 g | 185 kcal |
| 1 piece (small) | 60 g | 123 kcal |
| 100 g | 100 g | 205 kcal |
| 1 serving (medium) | 120 g | 246 kcal |
| 1 piece (large) | 130 g | 267 kcal |
| 1 cup (shredded) | 140 g | 287 kcal |
| 2 piece (double) | 180 g | 369 kcal |
| 1 serving (large) | 180 g | 369 kcal |
| 3 piece (triple) | 270 g | 554 kcal |
Calculated from 205 calories per 100 g.
To make fried red mullet, pat the cleaned fish dry, season it, and coat it lightly in flour before frying in hot oil. Cook in batches so the fish browns rather than steams, and serve it soon after cooking.
Yes, fried red mullet has a central backbone and fine bones, especially when served whole. Lift the flesh away from the backbone in small sections and check each bite; take extra care when serving it to children.
Fried red mullet tastes delicate and mildly sweet, with a fine, tender flesh and a crisp exterior. Its flavor is less assertive than oily fish such as mackerel, so lemon and simple herbs complement it without overwhelming it.
Yes, you can eat the skin on fried red mullet. When the fish is scaled and fried until crisp, the skin is flavorful; if it remains soft or you do not enjoy the texture, it can be peeled away easily.
Fried red mullet pairs well with lemon, a fresh green salad, and simply cooked vegetables. In Mediterranean-style meals, olives or a tomato salad also work; lighter sides balance the crisp coating without competing with the fish.
No, fried red mullet and fried red snapper are different fish. Red mullet is a smaller Mediterranean species with a delicate flavor, while red snapper is a larger fish with firmer flesh; they are not interchangeable names.
Yes, leftover fried red mullet can be frozen, though its coating may lose some crispness when thawed. Cool it promptly, seal it well, and thaw it in the refrigerator before reheating thoroughly in an oven.
Reheat fried red mullet in an oven or air fryer so hot, circulating air can crisp the coating again. Avoid covering the fish while it heats, and use a microwave only if a softer texture is acceptable.
Fried red mullet is often cooked whole because the fish is relatively small and the skin crisps nicely. Filleting makes serving easier and helps avoid bones, but the fillets cook faster and need careful handling so they do not break.
Yes, red mullet is a sea fish that provides omega-3 fats, and frying does not remove all of them. The amount of oil absorbed during frying can add to the meal, so use a light coating and avoid excessive oil.
Vitamins
B12
2.16µg · 90% DV
B3
4.14mg · 26% DV
B6
0.29mg · 17% DV
Vitamin D
2.88µg · 14% DV
Minerals
Selenium
31µg · 56% DV
Phosphorus
198mg · 28% DV
Iodine
31µg · 21% DV
Potassium ⭐
324mg · 10% DV
Sodium
83mg · 4% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 185 calories in 1 piece (medium) (90 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.
Fried red mullet is made by frying small red mullet, a fish common in the Mediterranean and along nearby Atlantic coasts. It is often cooked whole, after cleaning, and is especially familiar in Mediterranean coastal cooking.
The skin turns crisp while the delicate flesh stays tender, so it is usually served hot with lemon, vegetables or a simple salad. It makes a protein-rich meal, though frying adds fat. For a lighter plate, pair it with a generous salad and grilled or steamed vegetables rather than other fried sides.
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 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.
Contains these allergens:
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
SATURATED
2.07g
MONOUNSATURATED
3.69g
POLYUNSATURATED
1.98g
Omega 6:3 ratio 2.2:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.