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High protein, higher fat due to frying
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Fried white fish fillet (140 g) has 325 calories. That works out to 232 calories per 100 g. It contains 11.3 g of carbs, 31.4 g of protein, 16.9 g of fat and 0.6 g of fiber. Its 2.4 µg of B12 covers 99% of the Daily Value. Its glycemic index is 48 (low), so it raises blood sugar slowly.
Selected: 1 piece (medium) · 140 g
325
KCAL / 140G
Carbs
11.3g
· 4% DV
Protein
31.4g
· 63% DV
Fat
16.9g
· 22% DV
Fiber
0.6g
· 2% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 14% · Protein 39% · Fat 47%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 325 kcal | |
| Total fat | 16.9 g | 22% |
| Saturated fat | 3.22 g | 16% |
| Trans fat | 0.11 g | |
| Sodium | 448 mg | 19% |
| Total carbohydrate | 11.3 g | 4% |
| Fiber | 0.6 g | 2% |
| Protein | 31.4 g | 63% |
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) | 140 g | 325 kcal |
| 1 piece (small) | 90 g | 209 kcal |
| 100 g | 100 g | 232 kcal |
| 1 serving (half) | 120 g | 278 kcal |
| 1 cup (chopped) | 160 g | 371 kcal |
| 1 serving (whole) | 180 g | 418 kcal |
| 1 piece (large) | 200 g | 464 kcal |
| 1 piece (jumbo) | 260 g | 603 kcal |
| 2 piece (double) | 280 g | 650 kcal |
Calculated from 232 calories per 100 g.
To make fried white fish fillet crispy, pat the fish dry and use a thin, even coating. Fry in hot oil without crowding the pan; too many pieces lower the oil temperature and can leave the coating soggy.
Cod, haddock, pollock, and other mild white fish work well for fried white fish fillet. Choose evenly thick pieces so they cook at the same pace; very thin fillets can dry out before the coating browns.
The coating on fried white fish fillet often falls off when the surface is wet or the fish is moved too soon. Pat the fillet dry, coat it evenly, and let it sit briefly before frying so the coating adheres.
Yes, you can make fried white fish fillet with frozen fish once it is fully thawed. Thaw it in the refrigerator, drain away liquid, and pat it dry; excess moisture can make the oil splatter and the coating turn soft.
Fried white fish fillet can be pan-fried or deep-fried. Pan-frying uses less oil and works well for larger pieces, while deep-frying browns the coating more evenly; in either case, avoid letting the oil smoke.
Reheat fried white fish fillet in an oven or air fryer so hot air can crisp the coating again. Arrange pieces in a single layer and heat until the center is hot; covering them traps steam and softens the crust.
Leftover fried white fish fillet keeps in the refrigerator for a short time in a sealed container. Refrigerate it promptly rather than leaving it out, and reheat it until piping hot; discard it if it smells off or feels slimy.
A light flour-based batter or a simple flour-and-egg coating works well for fried white fish fillet. Keep the layer thin so it cooks through before the fish dries, and season the coating rather than relying only on a dipping sauce.
Fried white fish fillet pairs well with lemon, coleslaw, a crisp green salad, or roasted potatoes. Acidic accompaniments such as lemon or pickles cut through the richness of the fried coating.
Yes, fried white fish fillet can be eaten cold if it was refrigerated promptly and kept chilled. The coating will not stay crisp, so cold leftovers are often better flaked into a salad or sandwich than served as a crisp fillet.
Vitamins
B12
2.38µg · 99% DV
B3
6.44mg · 40% DV
B6
0.39mg · 23% DV
Biotin
4.2µg · 14% DV
Minerals
Selenium
43µg · 78% DV
Phosphorus
322mg · 46% DV
Iodine
39µg · 26% DV
Sodium
448mg · 19% DV
Potassium ⭐
504mg · 15% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 325 calories in 1 piece (medium) (140 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 white fish fillet is a boneless portion of mild, pale-fleshed fish cooked in oil. The fish may be fried as it is or with a light coating, depending on the recipe. It is a familiar way to serve white fish in many places, from home kitchens to fish-and-chip shops, and is usually eaten hot. Lemon, salad or vegetables make refreshing sides; chips, bread or rice turn it into a more substantial meal. Cook it just until the centre flakes so the fillet stays moist.
It provides substantial protein, while frying adds fat. For a lighter plate, use a modest amount of oil and pair the fish with vegetables or a crisp salad.
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.
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 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
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
3.22g
MONOUNSATURATED
6.44g
POLYUNSATURATED
4.06g
Omega 6:3 ratio 8.6:1
Above the ideal 4:1 (8.6:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.