Beer-Battered Trout
Beer-battered trout is a classic pub and seaside dish featuring fresh trout fillets coated in a light, crispy batter made from flour, beer, and seasonings, then deep-fried until golden. It is a staple in British, Irish, and American fish-and-chip shops, often served with chips, mushy peas, and tartar sauce.
🍽️ Nutrition at a glance
This dish is high in protein and fat, with a moderate amount of carbohydrates from the batter. It provides a good source of omega-3 fatty acids, vitamin D, and B vitamins, with a typical serving containing around 400–500 calories.
Nutrition breakdown
| Calories | 450 kcal |
| Protein | 28 g |
| Carbs | 25 g |
| Fat | 26 g |
| Fiber | 1 g |
| Sugar | 1 g |
| Sodium | 580 mg |
| Vitamin D | 12 µg |
| Vitamin B12 | 4.5 µg |
| Niacin (B3) | 8 mg |
| Selenium | 32 µg |
| Phosphorus | 320 mg |
| Potassium | 450 mg |
| Omega-3 (EPA+DHA) | 1.2 g |
| Iron | 1.5 mg |
Per 1 fillet (about 150 g cooked, including batter) · estimated, varies by recipe
💡 What's interesting
The carbonation in beer creates air pockets in the batter, making it exceptionally light and crispy. Nutritionally, trout is one of the best dietary sources of anti-inflammatory omega-3s, which support heart and brain health.
