Fried fish fillets

Fried fish fillets are a popular dish made by coating tender pieces of fish in a batter or breading and deep-frying them until golden and crispy. The most common fish used are white, flaky varieties like cod, haddock, or tilapia, and it's a staple in cuisines worldwide, from British fish and chips to American Southern fried catfish.

🍽️ Nutrition at a glance

This dish is high in protein and fat, with the fat content largely depending on the type of oil used and the thickness of the batter. It's a good source of omega-3 fatty acids (if using oily fish) and provides key minerals like selenium and phosphorus, with a typical serving ranging from 400 to 600 calories.

Nutrition breakdown

Calories	450 kcal
Protein	28 g
Carbs	25 g
Fat	28 g
Fiber	1 g
Sugar	2 g
Sodium	580 mg
Selenium	40 mcg
Phosphorus	250 mg
Vitamin B12	2.5 mcg
Niacin (B3)	5 mg
Potassium	420 mg
Magnesium	35 mg
Omega-3 (EPA+DHA)	0.5 g
Vitamin D	1.2 mcg

Per 1 fillet (170 g) · estimated, varies by recipe

💡 What's interesting

Culturally, fried fish is a global comfort food, with distinct regional variations like Japanese 'tempura' (light batter) or Ghanaian 'kelewele' (spiced). Nutritionally, the cooking method can significantly alter its profile; pan-frying or air-frying can reduce the fat content compared to traditional deep-frying.