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High-protein fried fish
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Fried red mullet (120 g) has 246 calories. That works out to 205 calories per 100 g. It contains 5.8 g of carbs, 23.3 g of protein, 14 g of fat and 0 g of fiber. Its 2.9 µg of B12 covers 120% of the Daily Value. Its glycemic index is 5 (low), so it raises blood sugar slowly.
Selected: 1 piece (medium) · 120 g
246
KCAL / 120G
Carbs
5.8g
· 2% DV
Protein
23.3g
· 47% DV
Fat
14g
· 18% 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 10% · Protein 38% · Fat 52%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 246 kcal | |
| Total fat | 14 g | 18% |
| Saturated fat | 2.88 g | 14% |
| Trans fat | 0.06 g | |
| Sodium | 110 mg | 5% |
| Total carbohydrate | 5.8 g | 2% |
| Fiber | 0 g | 0% |
| Protein | 23.3 g | 47% |
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) | 120 g | 246 kcal |
| 1 piece (small) | 70 g | 144 kcal |
| ½ cup (shredded) | 75 g | 154 kcal |
| 100 g | 100 g | 205 kcal |
| 1 serving (medium) | 150 g | 308 kcal |
| 1 cup (shredded) | 150 g | 308 kcal |
| 1 piece (large) | 170 g | 349 kcal |
| 1 serving (large) | 220 g | 451 kcal |
| 2 piece (double) | 240 g | 492 kcal |
Calculated from 205 calories per 100 g.
Fried red mullet has a delicate, mildly sweet flavor and tender flesh, with a crisp coating when freshly cooked. Its taste is less strongly “fishy” than that of many oily fish, so lemon and simple herbs complement it without overpowering it.
Clean red mullet by removing the scales, entrails, and gills, then rinse it briefly and pat it thoroughly dry. Ask a fishmonger to prepare it if you prefer; leaving the fish dry before coating helps it brown instead of steam.
To keep red mullet intact while frying, dry the fish well, coat it lightly, and wait until the first side is browned before turning it once. Use a thin, wide spatula and avoid crowding the pan, which can make the fish cook unevenly.
Yes, you can eat the skin on fried red mullet when it has been properly cleaned and cooked. It can become crisp and flavorful in the pan; remove it if scales remain or you simply prefer the texture of the fish without it.
Yes, red mullet has a central backbone and smaller bones, so fried red mullet needs careful eating. Work from the backbone outward and check each bite, especially when serving it to children or anyone who has difficulty handling fish bones.
Serve fried red mullet with lemon, a crisp green salad, or simply cooked vegetables. Mediterranean-style sides such as tomatoes, olives, and fresh herbs suit its delicate flavor; avoid heavy sauces that can mask the fish.
Thaw frozen red mullet in the refrigerator before air-frying it for the most even result. Pat it dry, add a light coating of oil and seasoning, and leave space between pieces so hot air can crisp the outside.
Fried red mullet can generally be kept refrigerated in a covered container for three to four days. Chill it within two hours of cooking, and discard it if it develops an unusual odor, slimy surface, or other signs of spoilage.
Yes, you can freeze leftover fried red mullet in an airtight freezer-safe container, though the coating may lose its crispness after thawing. Freeze it promptly rather than waiting several days, and thaw it in the refrigerator before reheating thoroughly.
Fried red mullet can be part of a pregnancy diet when it is thoroughly cooked and handled safely. Fish choices and serving frequency matter during pregnancy, so ask your clinician or dietitian for guidance if you are unsure which fish to include.
Vitamins
B12
2.88µg · 120% DV
B3
5.52mg · 35% DV
B6
0.38mg · 22% DV
Vitamin D
3.84µg · 19% DV
Minerals
Selenium
41µg · 75% DV
Phosphorus
264mg · 38% DV
Iodine
41µg · 27% DV
Potassium ⭐
432mg · 13% DV
Sodium
110mg · 5% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 246 calories in 1 piece (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.
Fried red mullet is made by cooking small red mullet, a fish common in the Mediterranean, in hot oil. Along Turkey’s Aegean and Mediterranean coasts, it is often prepared simply so the fish’s delicate flavour remains the focus; some cooks give it a light coating before frying.
It is best served hot, with a crisp exterior and tender, moist flesh. In Turkish-style meals, lemon, fresh greens and salad are natural partners; elsewhere, it also works well with simply cooked vegetables or bread. It provides plenty of protein, though frying makes it richer than grilled fish. Pair it with a generous salad for a lighter, balanced plate.
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
2.88g
MONOUNSATURATED
5.16g
POLYUNSATURATED
3g
Omega 6:3 ratio 3.6:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.