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Source of protein and calcium
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
250
KCAL / 100G
Carbs
8.8g
· 14%
Protein
19.2g
· 31%
Fat
15.3g
· 55%
Fiber
0.4g
Vitamins
B12
2.1µg · 88% DV
B3
4.9mg · 31% DV
B6
0.3mg · 18% DV
B2
0.19mg · 15% DV
Minerals
Selenium
32µg · 58% DV
Phosphorus
255mg · 36% DV
Iodine
35µg · 23% DV
Calcium
185mg · 19% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
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
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
4.6g
MONOUNSATURATED
6.2g
POLYUNSATURATED
3.3g
Omega 6:3 ratio 8:1
Above the ideal 4:1 (8:1).
It can absorb more oil if the fish is wet or the oil is not hot enough. Pat the fish dry, fry in small batches, and let it drain briefly on paper towel after cooking.
Yes. A light coating of oil helps it brown in an oven or air fryer; it may be slightly less crisp than deep-fried fish, but uses less added oil.
The fish should be opaque and flake easily with a fork. For the most reliable check, the thickest part should reach about 63°C (145°F).
Lemon yogurt sauce, tartar sauce, or a light dill sauce work well because their acidity balances the rich, salty cheese coating. Serving sauce on the side makes portions easier to manage.
A lemony salad, rocket, roasted vegetables, or boiled potatoes are good pairings. Fresh, acidic sides help balance the richness of the fried coating.
Refrigerate it in a covered container within two hours of cooking and eat it within 1 to 2 days. Reheat until piping hot throughout before serving.
Yes, although the coating and cheese layer may lose some crispness after thawing. Reheating from frozen in an oven or air fryer generally gives a better texture than microwaving.
Cooking changes the structure of protein but does not remove it from the fish. The main nutritional change from frying is usually the extra oil and coating ingredients.
It usually means the fish has been combined with ingredients such as cheese, breading, seasonings, or added fats before sale or cooking. Recipes vary, so check the label for ingredients, salt, and preparation instructions.
Anyone with a fish or milk allergy should avoid it. People who need to limit sodium or saturated fat should also pay attention to portion size, cooking method, and the product label.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.