Fast foods, fish sandwich, with tartar sauce
Whole food · Fast Foods
A classic fast-food staple, this is a crispy or battered fish fillet nestled in a soft bun, typically dressed with creamy, tangy tartar sauce. It offers a satisfying contrast of textures—crunchy exterior, flaky fish, and pillowy bread—while providing a solid protein boost of about 10g per 100g.
Calorie split: 16% protein · 41% carbs · 43% fat
↓ Full nutrition💚 Why it's loved
People adore the comforting combination of savory, crispy fish and the cool, creamy zing of tartar sauce, all held in a convenient, handheld form. It's a nostalgic taste of seaside boardwalks and classic American diners, offering a quick, flavorful meal.
⚠️ Watch-outs & how to enjoy it better
The fried preparation and refined bun can lead to blood-sugar spikes, and the meal is often high in sodium and calories relative to its nutrient density. To counteract, opt for a grilled fish version if available, pair it with a side salad instead of fries, and be mindful of portion size. Those with gluten or fish allergies should avoid it entirely.
Key benefits
- Good source of lean protein from the fish fillet.
- Provides quick energy from the carbohydrate-rich bun.
- Contains some dietary fiber, especially with whole-grain buns.
- Can be a more moderate-calorie option than some fried sandwiches.
- Offers omega-3 fatty acids if made with certain fish like cod or pollock.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The Filet-O-Fish was the first new sandwich added to the McDonald's menu, created in 1962 in Cincinnati to cater to Catholic customers who abstained from meat on Fridays.
Full nutrition (USDA data · scales with serving)
| Water | 48.4 g |
| Energy | 257 kcal |
| Energy | 1074 kj |
| Protein | 10.3 g |
| Total lipid (fat) | 12.4 g |
| Ash | 2.1 g |
| Carbohydrate, by difference | 26.7 g |
| Fiber, total dietary | 1.0 g |
| Total Sugars | 3.5 g |
| Sucrose | 0.00 g |
| Glucose | 1.2 g |
| Fructose | 1.5 g |
| Lactose | 0.00 g |
| Maltose | 0.87 g |
| Galactose | 0.00 g |
| Calcium, Ca | 37.0 mg |
| Iron, Fe | 1.5 mg |
| Magnesium, Mg | 25.0 mg |
| Phosphorus, P | 116 mg |
| Potassium, K | 206 mg |
| Sodium, Na | 602 mg |
| Zinc, Zn | 0.49 mg |
| Copper, Cu | 0.07 mg |
| Manganese, Mn | 0.26 mg |
| Selenium, Se | 18.0 ug |
| Vitamin C, total ascorbic acid | 1.8 mg |
| Thiamin | 0.21 mg |
| Riboflavin | 0.14 mg |
| Niacin | 2.1 mg |
| Pantothenic acid | 0.37 mg |
| Vitamin B-6 | 0.07 mg |
| Folate, total | 46.0 ug |
| Folic acid | 30.0 ug |
| Folate, food | 15.0 ug |
| Folate, DFE | 66.0 ug |
| Choline, total | 28.9 mg |
| Vitamin B-12 | 0.68 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 6.0 ug |
| Retinol | 1.0 ug |
| Carotene, beta | 44.0 ug |
| Carotene, alpha | 3.0 ug |
| Cryptoxanthin, beta | 7.0 ug |
| Vitamin A, IU | 87.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 54.0 ug |
| Vitamin E (alpha-tocopherol) | 0.55 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 9.0 iu |
| Vitamin D (D2 + D3) | 0.20 ug |
| Vitamin K (phylloquinone) | 13.6 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 1.9 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.02 g |
| SFA 15:0 | 0.00 g |
| SFA 16:0 | 1.4 g |
| SFA 17:0 | 0.01 g |
| SFA 18:0 | 0.39 g |
| SFA 20:0 | 0.04 g |
| SFA 22:0 | 0.03 g |
| SFA 24:0 | 0.01 g |
| Fatty acids, total monounsaturated | 2.6 g |
| MUFA 14:1 | 0.00 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.03 g |
| MUFA 16:1 c | 0.03 g |
| MUFA 17:1 | 0.01 g |
| MUFA 18:1 | 2.5 g |
| MUFA 18:1 c | 2.5 g |
| MUFA 20:1 | 0.06 g |
| MUFA 22:1 | 0.00 g |
| MUFA 22:1 c | 0.00 g |
| MUFA 24:1 c | 0.00 g |
| Fatty acids, total polyunsaturated | 6.3 g |
| PUFA 18:2 | 5.6 g |
| PUFA 18:2 n-6 c,c | 5.6 g |
| PUFA 18:2 CLAs | 0.01 g |
| PUFA 18:3 | 0.51 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.49 g |
| PUFA 18:3 n-6 c,c,c | 0.02 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.01 g |
| PUFA 20:3 | 0.00 g |
| PUFA 20:3 n-3 | 0.00 g |
| PUFA 20:3 n-6 | 0.00 g |
| PUFA 20:4 | 0.01 g |
| PUFA 20:5 n-3 (EPA) | 0.03 g |
| PUFA 22:4 | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.06 g |
| Fatty acids, total trans | 0.08 g |
| Fatty acids, total trans-monoenoic | 0.03 g |
| TFA 16:1 t | 0.00 g |
| TFA 18:1 t | 0.03 g |
| TFA 22:1 t | 0.00 g |
| TFA 18:2 t not further defined | 0.05 g |
| Fatty acids, total trans-polyenoic | 0.05 g |
| Cholesterol | 35.0 mg |
Amino acid profile (per 100g)
Estimated from Fast foods, english muffin, with egg, cheese, and sausage — USDA does not publish this profile for Fast foods.
| Tryptophan | 0.16 g |
| Threonine | 0.52 g |
| Isoleucine | 0.54 g |
| Leucine | 0.98 g |
| Lysine | 0.75 g |
| Methionine | 0.29 g |
| Cystine | 0.20 g |
| Phenylalanine | 0.59 g |
| Tyrosine | 0.41 g |
| Valine | 0.65 g |
| Arginine | 0.65 g |
| Histidine | 0.33 g |
| Alanine | 0.60 g |
| Aspartic acid | 1.1 g |
| Glutamic acid | 2.5 g |
| Glycine | 0.54 g |
| Proline | 0.90 g |
| Serine | 0.70 g |
FAQ
What kind of fish is typically used in a fast-food fish sandwich?
Common choices are mild, white-fleshed, and flaky fish like pollock, cod, or haddock, which are affordable and hold up well to frying.
Is a fish sandwich healthier than a hamburger?
It can be, as fish is generally leaner and lower in saturated fat than beef. However, the frying method and high-calorie sauce can offset this benefit. A grilled fish option is typically the healthier choice.
Why is tartar sauce so common with fish sandwiches?
Tartar sauce's creamy base (mayonnaise) and tangy, briny elements (capers, pickles, lemon) cut through the richness of the fried fish, providing a bright, contrasting flavor that complements the oceanic taste of the fish.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 2.57 kcal/g · 16% calories from protein · 1.0 g fiber · 3.5 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 2.92 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.