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Source of protein
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Breaded fish burger (180 g) has 356 calories. That works out to 198 calories per 100 g. It contains 0 g of carbs, 0 g of protein, 13.5 g of fat and 0 g of fiber. Its 2.1 µg of B12 covers 86% of the Daily Value. Its glycemic index is 63 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 piece (medium) · 180 g
356
KCAL / 180G
Carbs
0g
· 0% DV
Protein
0g
· 0% DV
Fat
13.5g
· 17% 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 0% · Protein 0% · Fat 100%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 356 kcal | |
| Total fat | 13.5 g | 17% |
| Saturated fat | 3.15 g | 16% |
| Trans fat | 0.14 g | |
| Sodium | 936 mg | 41% |
| Total carbohydrate | 0 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 0 g | 0% |
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) | 180 g | 356 kcal |
| ½ piece (half) | 90 g | 178 kcal |
| 100 g | 100 g | 198 kcal |
| 1 piece (small) | 125 g | 248 kcal |
| 1 piece (large) | 250 g | 495 kcal |
| 1 piece (jumbo) | 320 g | 634 kcal |
| 2 piece (double) | 360 g | 713 kcal |
Calculated from 198 calories per 100 g.
Cook a breaded fish burger according to the package directions, using an oven, pan, or fryer. The coating should turn golden and crisp, and the centre should be piping hot. Cooking time varies with the patty’s thickness and whether it is frozen.
Yes, a breaded fish burger cooks well in an air fryer. Arrange it in a single layer and follow the product’s cooking directions; turning it partway through can help it brown evenly. Crowding the basket can leave the coating soft.
A breaded fish burger is commonly made with white fish, but the species and form vary by product. Some use a whole fillet, while others use shaped fish portions. At home, firm white fish works well because it holds its shape.
A breaded fish burger can provide fish protein, but the coating and cooking method can add fat and salt. Baking it and serving it with vegetables or salad makes a lighter meal than deep-frying it with chips.
Yes, many frozen breaded fish burgers can be cooked straight from frozen. Thawing may soften the coating, so use the package instructions rather than assuming it needs defrosting. Allow extra cooking time if the directions specify it.
To make a breaded fish burger at home, season fish portions, coat them in flour, beaten egg, and breadcrumbs, then bake or pan-fry until cooked through. Serve in a bun with lettuce, pickles, and a sauce such as tartar.
The coating can fall off a breaded fish burger if it is thawed while wet, handled roughly, or turned repeatedly during cooking. Keep the surface dry, preheat the pan or oven, and turn the patty gently only when needed.
A breaded fish burger is usually a larger, patty-shaped portion meant for a bun, while fish fingers are narrow pieces designed for dipping or serving as a side. Both are breaded fish, but their shape and typical serving style differ.
Serve a breaded fish burger with coleslaw, a green salad, or roasted vegetables. If you want a classic sandwich, add lettuce and pickles to the bun; choosing vegetables instead of fries keeps the meal lighter.
Refrigerate leftover breaded fish burgers in a covered container rather than leaving them at room temperature. Reheat them thoroughly before eating; an oven or air fryer helps restore some crispness, while a microwave tends to soften the coating.
Vitamins
B12
2.07µg · 86% DV
B3
5.58mg · 35% DV
B6
0.32mg · 19% DV
B1
0.22mg · 18% DV
Minerals
Selenium
40µg · 73% DV
Sodium
936mg · 41% DV
Phosphorus
279mg · 40% DV
Iodine
50µg · 33% DV
Potassium ⭐
342mg · 10% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 356 calories in 1 piece (medium) (180 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.
A breaded fish burger is a fish portion—often a fillet or fish patty—coated in breadcrumbs and served as a burger. It is an easy option to cook at home and is also common as a quick meal from cafés and fast-food counters.
It is usually tucked into a soft bun with lettuce, tomato and a sauce such as tartare; a squeeze of lemon works well too. The coating and cooking method contribute to its fat content, listed as 7.5 g per 100 g. For a lighter plate, pair it with a green salad or slaw and go easy on rich sauces and fried sides.
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.
Low
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
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
3.15g
MONOUNSATURATED
7.29g
POLYUNSATURATED
5.49g
Omega 6:3 ratio 11.9:1
Above the ideal 4:1 (11.9:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.