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Fried fish, skin-on Calories
High in protein; frying increases the fat and calorie content.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 piece (medium) of Fried fish, skin-on (150 g) has 368 calories. That works out to 245 calories per 100 g. It contains 0.8 g of carbs, 36.3 g of protein, 23.5 g of fat and 0 g of fiber. Its 3.9 µg of B12 covers 163% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Fried fish, skin-on Nutrition Facts
Selected: 1 piece (medium) · 150 g
368
KCAL / 150G
Carbs
0.8g
· 0% DV
Protein
36.3g
· 73% DV
Fat
23.5g
· 30% 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 1% · Protein 40% · Fat 59%
Fried fish, skin-on nutrition facts table · 1 piece (medium) (150 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 368 kcal | |
| Total fat | 23.5 g | 30% |
| Saturated fat | 4.8 g | 24% |
| Trans fat | 0.15 g | |
| Sodium | 113 mg | 5% |
| Total carbohydrate | 0.8 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 36.3 g | 73% |
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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How Many Calories in 1 Medium Fried fish, skin-on?
| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 150 g | 368 kcal |
| 1 ounce (whole) | 28.4 g | 69 kcal |
| 1 piece (small) | 90 g | 221 kcal |
| 100 g | 100 g | 245 kcal |
| 1 serving (small) | 120 g | 294 kcal |
| 1 cup (chopped) | 140 g | 343 kcal |
| 1 serving (medium) | 180 g | 441 kcal |
| 1 piece (large) | 220 g | 539 kcal |
| 1 serving (large) | 250 g | 613 kcal |
Calculated from 245 calories per 100 g.
Frequently Asked Questions About Fried fish, skin-on
Is fried fish, skin-on good for you?
Fried fish, skin-on can be a protein-rich part of a meal, but frying adds fat. Pair it with vegetables or a salad, and use a lighter cooking method when you want less added oil.
How do you get crispy skin on fried fish, skin-on?
For crispy fried fish, skin-on, pat the fish thoroughly dry and lay it skin-side down in a hot pan with space around each piece. Leave it undisturbed until the skin has browned and releases easily.
Can you eat the skin on fried fish, skin-on?
Yes, you can eat the skin on fried fish, skin-on, provided the fish is properly cleaned and cooked through. The skin becomes crisp when fried; remove any scales first, since they are unpleasant to eat.
Why does fried fish, skin-on stick to the pan?
Fried fish, skin-on often sticks when the pan is not hot enough, the fish is damp, or it is moved too soon. Dry the skin well and wait until it releases naturally before turning it.
Should you flour fried fish, skin-on before cooking it?
A light dusting of flour can help fried fish, skin-on brown and form a delicate crust, but it is optional. Pat the fish dry first and shake off excess flour so the coating does not turn gummy.
Which fish works best for fried fish, skin-on?
Firm-fleshed fish such as salmon, trout, or snapper can work well for fried fish, skin-on because the fillets hold together in the pan. Choose pieces of similar thickness so they cook evenly.
Do you need to remove scales for fried fish, skin-on?
Yes, remove the scales before making fried fish, skin-on; frying does not make them pleasant to eat. Ask the fishmonger to scale the fish, or scrape from tail to head and rinse away any loose scales before cooking.
How can you stop fried fish, skin-on from smelling fishy?
To keep fried fish, skin-on from smelling overly fishy, start with fresh fish, dry it well, and ventilate the kitchen while cooking. Lemon can brighten the finished dish, but it cannot make spoiled fish safe.
How long does fried fish, skin-on keep in the fridge?
Store fried fish, skin-on in a covered container in the refrigerator and eat it within 3–4 days. Refrigerate it promptly rather than leaving it at room temperature, and discard it if its smell or texture has changed.
Can you freeze fried fish, skin-on?
Yes, fried fish, skin-on can be frozen in an airtight container, though thawing may soften the crisp coating and skin. Cool it promptly, freeze it in portions, and reheat it thoroughly in an oven or pan.
Fried fish, skin-on Vitamins & Minerals
Vitamins
B12
3.9µg · 163% DV
B3
8.1mg · 51% DV
Vitamin D
8.25µg · 41% DV
B6
0.57mg · 34% DV
Minerals
Selenium
53µg · 96% DV
Phosphorus
345mg · 49% DV
Iodine
53µg · 35% DV
Potassium ⭐
510mg · 15% DV
Sodium
113mg · 5% DV
Fried fish, skin-on Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Fried fish, skin-on
To burn the 368 calories in 1 piece (medium) (150 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.
What is Fried fish, skin-on?
Fried fish, skin-on is made by frying a portion of fish with its skin left in place; the species and any coating vary by recipe. The skin can turn crisp while the flesh stays tender and moist. It is served in many parts of the world, from casual fish suppers to more elaborate meals. Lemon, fresh herbs and a crisp salad make simple accompaniments; in the UK, it can also appear alongside chips. This is a protein-rich choice, though frying adds fat and calories. For a lighter plate, drain it well after cooking and pair it with vegetables rather than another fried side.
How Nutritious Is Fried fish, skin-on?
Nutrient density
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.
Satiety score
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.
Is Fried fish, skin-on Processed?
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.
Does Fried fish, skin-on Contain Allergens?
Contains these allergens:
Which Diets Is Fried fish, skin-on Good For?
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
Fried fish, skin-on Fat Profile
SATURATED
4.8g
MONOUNSATURATED
9.15g
POLYUNSATURATED
6.6g
Omega 6:3 ratio 5.5:1
Above the ideal 4:1 (5.5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.